Red Wine Risotto with Shrimp Recipe
This is a delicious recipe for the classic Italian dish of red wine risotto. Red wine risotto is made with a good dry red wine and wonderfully flavorful porcini,white or bella mushrooms.
Ingredients
- 1 package Arborio rice, about 1 1/4 cups
- 1 large sweet onion, diced
- 2 cloves garlic, diced finely
- 1 cup dry red wine
- about 12 leaves fresh basil
- 1 small package dried porcini mushrooms
- 1/2 cup grated Parmesan or Romano cheese
- 1/2 lb fresh or frozen and defrosted spinach
- 2 tablespoons butter
- olive oil
- kosher salt
- About 6 cups chicken stock, simmering
- peeled and deveined thawed shrimp (optional)
Directions
- Bring stock to a boil, and reduce to a simmer.
- Add porcini mushrooms to a bowl, and pour boiling water over them. Let them reconstitute.
- Preheat a large skillet. Drizzle with olive oil. Add onions and a little kosher salt. Add Arborio rice, and more olive oil. You will need to add quite a bit of oil, enough so that every bit of the rice is wet with oil. Saute the rice until the edges are translucent. Add garlic.
- Add the red wine, and stir until the rice absorbs it. Then add enough stock to cover the rice. Turn the heat to low. Stir the rice frequently, to prevent sticking and develop creaminess.
- Add the mushrooms and their stock, being careful not to add the last bit of stock at the bottom of the bowl. Dried mushrooms almost always have a little sand in them, and you donât want that in your rice.
- Continue to add a little stock at a time, as the rice absorbs it, and until the rice is tender.
- When the rice is tender, and has absorbed the liquid, add shrimp. When the shrimp turn pink, add defrosted or fresh spinach. Stir until wilted. Add butter and cheese. Stir to combine and melt cheese. Finish the dish by stirring in the fresh basil at the very end.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 257g | |
| Recipe makes 8 servings | |
| Calories 111 | |
| Calories from Fat 49 | 44% |
| Total Fat 5.57g | 7% |
| Saturated Fat 3.42g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 469mg | 20% |
| Potassium 327mg | 9% |
| Total Carbs 3.93g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.13g | 1% |
| Protein 6.06g | 10% |
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Reviews
January 31, 2011
This has an interesting flavor. I didn't use the right rice though. I used brown rice, and it was the first time I have ever cooked brown rice.... never doing that again. I cooked it for over 1.5 hours and it still wasn't done. I think with the right rice it might be better.I've cooked/tasted this recipe!
