Red Wine and Mushroom Risotto
4 cups chicken broth
2 – 3 tbsp. olive oil
1 med onion – finely chopped
2 garlic cloves, minced
1 cup Arborio rice
1/2 cup dry red wine
1/3 cup frozen peas, defrosted
3/4 cup sliced mini Portobello mushrooms
1/2 cup grated Parmesan, plus additional for garnish
Salt and freshly ground black pepper
Heat broth until warm – either microwave or stove top.
Heat olive oil in heavy sauce pan over medium heat. Stir in onions and cook until caramelized, about 5-10 minutes. Stir in the garlic and cook an additional 2 minutes. Stir in the rice and cook for about 3 minutes until the rice is lightly toasted, and slightly translucent in color. Add the wine, and allow to simmer for about 2 minutes to allow alcohol to evaporate. Top rice mixture with chopped mushrooms, and stir until combined.
Add 3/4 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often (about 5-10 minutes). Repeat previous step multiple times, until all remaining broth is absorbed into the rice. Stir in the peas and Parmesan (keep some parmesan on the side to serve as a garnish). Remove from heat, and cover. Let rest 5 minutes to achieve ultimate creaminess.
To serve: Spoon risotto onto serving plates, and top with parmesan cheese, and salt and pepper to taste.