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Burgundy Porcini Risotto | alidaskitchen.com #recipes #risotto

Burgundy Porcini Risotto

Burgundy Porcini Risotto is a rich, cheesy risotto made with porcini mushrooms and red wine.  While risotto may seem intimidating, it truly is very easy to make and definitely something worth trying.  

Burgundy Porcini Risotto | alidaskitchen.com #recipes #risotto #glutenfree

Disclosure: This is a sponsored post by Gallo Family Vineyards Hearty Burgundy via the Mom It Forward Blogger Network.  All thoughts and opinions are my own.

One of the key components of risotto is wine.  People always say the wine you use to cook should be a wine you enjoy to drink.   I typically make risotto with white wine, but generally prefer to drink red wine over white.  So I decided to experiment and take one of our favorite risotto recipes and use one of my favorite red wines – Gallo Family Vineyards Hearty Burgundy.  The Hearty Burgundy is a bold, flavorful wine that goes beautifully with the Parmesan cheese, mascarpone cheese,  and porcini mushrooms in this dish.  I decided to leave out the spinach from the original recipe, because I really wanted the red wine to shine through.  The result was an amazing, cheesy, earthy risotto with the rich flavors from the Hearty Burgundy harmonizing with each bite….

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Porcini Mushroom and Spinach Risotto with Mascarpone

Porcini Mushroom and Spinach Risotto with Mascarpone

Years ago, I aspired to make risotto for the first time.  But I hesitated, because it was a little intimidating and seemed quite difficult.  Coincidentially, around the same time, I happened to catch a cooking show about risotto.  The chef explained step-by-step how to make it and alleviated any uncertainty I had.  Armed with a recipe from Cooking Light, I was bound and determined to perfect the art of making risotto!
Fortunately, risotto was just as easy to make as the professionals on television led me to believe.  Years later, we are still enjoying that same recipe, however since then I have incorporated a few changes to the original recipe.  I swapped oregano for thyme, added lots of fresh spinach and used vegetable broth to make this a vegetarian dish.
While we enjoy this risotto as a vegetarian entree, it of course makes for a wonderful side dish.  Porcini Mushroom and Spinach Risotto with Mascarpone is a household favorite, suitable for company, and a definite crowd pleaser.
Porcini Mushroom and Spinach Risotto with Mascarpone
 
Ingredients
  • 1½ cups boiling water
  • ½ ounce dried porcini mushrooms
  • 14 ounces vegetable broth
  • Cooking spray
  • 1 cup uncooked Arborio rice (or other short-grain rice)
  • ¾ cup chopped shallots
  • 4 garlic cloves, minced
  • ½ cup white wine
  • ¼ cup (2 ounces) grated Parmigiano-Reggiano cheese
  • ¼ cup (1 ounce) mascarpone cheese
  • 1½ teaspoons dried oregano
  • 2 cups chopped fresh spinach
  • salt and pepper, to taste
Instructions
  1. Combine boiling water and mushrooms; let stand for 10 minutes. Drain through colander over a bowl. Reserve 1¼ cups soaking liquid, and chop mushrooms.
  2. In a small sauce pan, bring soaking liquid and broth to a simmer (do not boil), keeping mixture warm over low heat.
  3. Heat a large saute pan over medium-high heat. Spray with cooking spray. Add rice, shallots and garlic; saute 5 minutes, or until the rice gets browned and toasted.
  4. Add wine and cook until liquid evaporates (about 2 minutes).
  5. Reduce heat to medium. Add 1 cup broth mixture to rice mixture and cook until liquid is nearly absorbed (about 5 minutes); stirring frequently.
  6. Add remaining broth mixture ½ cup at a time, stirring frequently, until each portion of the broth mixture is nearly absorbed before adding the next (about 25 minutes total).
  7. Remove pan from heat. Add mushrooms, cheeses, oregano, spinach, salt and pepper, stirring gently until combined and cheese melts. Serve warm.
Nutrition Information
Serving size: 4 servings
Adapted from Cooking Light