Don't worry there is nothing wrong with your computer screen. Yes, this dish is purple, which happens to be my favorite color!! Ok, I'll admit it is a tad strange but don't be afraid because its rich, filling, creamy and delicious. Risottos are becoming my very favorite thing to make and possibly the best thing I cook as per John which is surprising since I'm only Italian by marriage. I have already posted two different risottos that use white wine Roasted Vegetable Risotto and Spring Vegetable Risotto, so when I saw this recipe I knew I wanted to give the red wine version a try. You should too!
Adapted from: www.howsweeteats.com
1 1/4 Cup Arborio Rice
1 Cup Red Wine (I used Cabernet Sauvignon)
8 oz White Mushrooms - Sliced
4oz Goat Cheese
4 Cups Vegetable Stock
1 Shallot - Minced
3 Garlic Cloves - Minced
3/4 Cup Sun dried Tomatoes - Sliced
2 Tbsp Olive Oil
2 Tbsp I can't Believe its not butter for cooking and baking
Start with two different pans and a small pot on the stove top: your largest pan will be for the risotto, the medium pan will be for the mushrooms and a small pot will be for the vegetable stock. Pour the vegetable stock in the pot, cover and put it over low heat. This way your stock will be warm as you gradually add it to your risotto later in the recipe. Over medium heat put 1 Tbsp of Olive Oil and 1 Tbsp of Butter or Margarine in each pan. Add the mushrooms to the smaller pan, season with salt & pepper and cook until golden brown stirring occasionally for about 15-20 minutes.
In the risotto pan add the garlic and shallots saute for about 1 minute stirring continuously so they don't burn. Next, add the rice mixing it into the garlic and shallots, cooking for 2-3 minutes. Then, slowly pour in the red wine, stirring as you add to combine everything together. Allow it to absorb, mixing it occasionally this should take about 5 minutes.
Once all the wine has absorbed and your rice is a rich red color you can begin adding the warm vegetable stock about 2/3 cup at a time. Pour the vegetable stock into the risotto each time stirring occasionally and allowing the liquid to fully absorb before adding another round. This should take about 20 minutes in total, remember risotto takes patience :)
By now your mushrooms should be done cooking so you can remove them from the pan and set them aside.
When you have finished adding all of the vegetable stock to the risotto it should be thick and soft. Turn the heat down to low and break the goat cheese log into slices. Allow the goat cheese to melt into the risotto mixing once in awhile so they it gets creamy and spreads throughout the entire pan.
Lastly, add the browned mushrooms and sun dried tomatoes to the pan. Cook on low for another 3-4 minutes till the tomatoes and mushrooms heat up and everything is well combined. Season the whole thing with a little salt and pepper. Spoon into bowls and serve immediately with a little bit of parsley. Since this is rich I suggest serving it with a nice green salad.
Enjoy!! - Nicole