Red Wine Risotto with Mushrooms and Radicchio: A Flavorful Italian Classic
Discover an elevated Italian risotto—silky, savory, and delightful with mushrooms, red wine, and radicchio.
Red Wine Risotto with Mushrooms and Radicchio
Red wine risotto with mushrooms and radicchio is a colorful and elegant twist on classic risotto. The deep flavor of red wine brings out earthy notes in mushrooms, while radicchio adds a gentle bitterness and vibrant color. This dish provides both comfort and sophistication—making it just as suited for an impressive dinner party as it is for a cozy night in. Let’s explore every detail of this delicious recipe, from ingredients and cooking instructions to pairing tips and nutrition facts.
Why Red Wine Risotto?
Traditional risotto often uses white wine, but red wine imparts a deeper, richer hue and a complex, robust flavor. Its fruity undertones combine beautifully with savory mushrooms, creating a distinct, restaurant-quality main or side.
- Color: Red wine imparts a beautiful, deep color to the rice.
- Flavor: The tannins in red wine add a subtle depth and earthiness.
- Pairing: Red wine risotto stands up well as a meatless main course, or as a side for grilled or roasted meats.
Ingredients Overview
This recipe features a handful of pantry staples plus a few fresh ingredients. The star components include:
- Arborio rice – Essential for risotto’s signature creamy texture.
- Red wine – A dry red such as Cabernet Sauvignon, Pinot Noir, or Merlot works well.
- Mushrooms – Baby portobellos or cremini for an earthy, meaty flavor and texture.
- Radicchio – Adds bitterness, crunch, and color.
- Onion & garlic – Classic aromatics.
- Stock – Vegetable or chicken stock gently builds flavor.
- Parmesan cheese & butter – For a classic, creamy finish.
Ingredient List
| Ingredient | Amount | Notes |
|---|---|---|
| Arborio rice | 1 1/2 cups (about 310 g) | Risotto variety |
| Red wine | 1 cup (about 250 ml) | Dry red, drinkable quality |
| Vegetable or chicken stock | 6 cups (about 1.5 L) | Low-sodium preferred |
| Baby portobello mushrooms | 12 oz (about 4 cups), sliced | Or cremini mushrooms |
| Radicchio | 1/2 head, thinly sliced | Optional: reserve a few leaves for garnish |
| Yellow onion | 1/2 large, diced | About 1/2 cup |
| Garlic | 3-4 cloves, minced | |
| Olive oil | 2 tablespoons | For sautéing |
| Butter | 2 tablespoons | For finishing |
| Parmesan cheese | 1/2 cup, finely grated | Plus more for serving |
| Fresh thyme | 6 sprigs | Stripped from stems |
| Salt and pepper | To taste |
Step-by-Step Cooking Instructions
- Prep the stock: In a pot, gently heat the stock and keep it warm throughout cooking. Warm stock ensures even, quick absorption by the rice.
- Sauté the vegetables: In a large pan or Dutch oven over medium heat, add olive oil. Sauté diced onion until translucent, about 3 minutes. Add garlic and cook for 1-2 minutes. Stir in mushrooms and a pinch of salt. Cook until mushrooms are slightly caramelized and softened, about 4-5 minutes.
- Toast the rice: Add Arborio rice and stir for 2-3 minutes. The grains should look slightly translucent at the edges.
- Add the wine: Pour in red wine. Stir and simmer until wine is mostly absorbed. The rice will begin to take on a deep color and release its starch.
- Ladle in the stock: Add 1/2 to 1 cup warm stock at a time, stirring regularly. Let each addition absorb before adding more—this steady absorption creates the creamy risotto texture.
Continue this process for about 18-22 minutes, or until the rice is tender but al dente. - Stir in the radicchio and thyme: When rice is nearly done, stir in the sliced radicchio and fresh thyme. Cook 2-3 minutes, just to wilt the radicchio and blend flavors.
- Finish and serve: Remove pan from heat; quickly stir in butter and Parmesan. Taste and season with salt and pepper as needed.
Serve immediately, garnished with extra Parmesan and reserved radicchio leaves, if desired.
Flavor Tips and Variations
- Mushroom Variety: Use a mix of shiitake, white button, or porcini for added complexity.
- Vegan Swap: Substitute vegan butter and skip Parmesan (or use a vegan alternative).
- Herbs: Fresh rosemary or sage can replace thyme for a stronger herbal note.
- Protein Boost: Add crispy bacon or pancetta for a smoky, meaty variation.
Expert Tips for Perfect Risotto
- Stir Frequently: Regular stirring releases more rice starch, producing the signature creaminess.
- Keep Stock Warm: Adding cold stock slows cooking and disrupts the creamy texture.
- Add Wine First: Wine should be absorbed before stock is added—this prevents a raw alcohol taste.
- Taste for Doneness: Cook risotto until the rice is tender but with a slight bite (al dente).
- Serve Immediately: Risotto continues to thicken off the heat—serve promptly for ideal texture.
Nutrition Highlights
| Nutrient | Amount per Serving (Estimate) |
|---|---|
| Calories | 350-410 kcal |
| Protein | 10-12 g |
| Carbohydrates | 65-70 g |
| Fat | 8-12 g |
| Fiber | 3-4 g |
| Sodium | 500-650 mg |
Note: Nutrition values may vary depending on stock and cheese choices.
Risotto FAQ
Which red wine is best for risotto?
Choose a dry red wine you enjoy drinking, such as Pinot Noir, Merlot, or Cabernet Sauvignon. Avoid sweet or heavily oaked wines for balance.
Can I use a different rice?
Arborio is best, but Carnaroli or Vialone Nano are also excellent. Avoid long-grain rice as it won’t yield the same creamy results.
Is this dish vegetarian or vegan?
Prepared with vegetable stock and without cheese, it’s vegetarian. For vegan, substitute plant-based butter and cheese, and ensure your wine is vegan-friendly.
How do I store and reheat leftovers?
Cool risotto completely before storing in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth to refresh the creamy texture.
What do I serve with red wine risotto?
This risotto can stand alone as a main course but also works well alongside roasted meats, seared tofu, or a simple arugula salad with lemon.
What others are reading
Suggested Pairings
- Red wine risotto is especially delicious with a glass of the same wine used in cooking.
- Accompany with peppery greens salad or grilled vegetables.
- For a main course, pair with roasted chicken or beef tenderloin.
- As a vegetarian meal, serve with a walnut and citrus salad.
Make-Ahead and Storage Tips
Risotto is best enjoyed fresh off the stove, but you can shave down the cooking time with a few tricks:
- To prep ahead, sauté mushrooms and aromatics in advance; reheat before starting rice.
- Leftover risotto can be shaped into patties and pan-fried for another meal (arancini-style).
Nutritional and Health Notes
- Mushrooms provide plant-based protein and B vitamins.
- Radicchio adds vitamin K and antioxidants.
- Whole dish is naturally gluten-free as long as broth and cheese are gluten-free.
Final Thoughts
Red wine risotto with mushrooms and radicchio offers an elevated, visually stunning dish that is surprisingly simple to prepare. The balance of creamy rice, earthy mushrooms, and bitter radicchio—and the wine’s unmistakable fruit and depth—make every bite a little celebration. Audacious and satisfying, this risotto is bound to become a cold-weather favorite, but deserves a place at the table year-round.
References
- https://www.theburntbuttertable.com/red-wine-risotto/
- https://electricbluefood.com/red-wine-risotto/
- https://www.lifeasastrawberry.com/red-wine-mushroom-risotto/
- https://cookingwithwineblog.com/red-wine-parmesan-risotto/
- https://dailynexus.com/2022-02-10/red-wine-risotto-for-two/
- https://www.bbcgoodfood.com/recipes/red-wine-risotto
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