Red Wine Mushroom Risotto Bowls with Caramelized Onion

Red Wine Mushroom Risotto Bowls with Caramelized Onion 🍄🍷 This is a cozy, deeply savory risotto built around browned mushrooms, sweet onion and a splash of red wine. It feels special, but the method is simple: take time to brown the mushrooms properly, add hot stock gradually, then finish the rice off the heat with butter and Parmesan so it turns glossy and spoonable. 🍚 Yield: 4 servings Time: about 40 minutes Ingredients 🛒 - 2 tbsp olive oil, divided - 350 g mixed mushrooms, sliced or torn - 1 large onion, thinly sliced - 2 tbsp butter, divided - 2 garlic cloves, finely chopped - 1 1/2 cups arborio or carnaroli rice - 1 tsp fresh thyme leaves, or 1/2 tsp dried thyme - 1/2 cup red wine - 4 1/2 to 5 cups hot vegetable stock - 1/2 cup finely grated Parmesan, plus extra to serve - 1 tbsp lemon juice, plus a little zest for serving - 2 tbsp chopped parsley - Fine salt and black pepper Method 👩‍🍳 1. Brown the mushrooms. Heat 1 tablespoon olive oil in a wide pan over medium-high heat. Add the mushrooms with a pinch of salt and cook for 6-8 minutes, stirring only occasionally, until they release their moisture and turn golden at the edges. Tip them onto a plate. 2. Caramelize the onion. Lower the heat to medium. Add the remaining olive oil, the sliced onion and a small pinch of salt. Cook for 12-15 minutes, stirring often, until soft, sweet and glossy. Add 1 tablespoon butter for the last minute, then move half the onion to a small bowl for topping. 3. Toast the rice. Add garlic, rice and thyme to the pan with the remaining onion. Stir for 1 minute, until the grains look shiny and the garlic smells fragrant. 4. Add the wine. Pour in the red wine and stir until it mostly absorbs into the rice. The pan should smell rich and savory, not sharp. 5. Build the risotto. Add hot stock one ladle at a time, stirring often and letting each ladle mostly absorb before adding the next. Keep the heat at a steady gentle simmer. After 18-22 minutes, the rice should be creamy and tender with a slight bite in the center. 6. Finish glossy. Stir the mushrooms back in. Take the pan off the heat and add the remaining butter, Parmesan, lemon juice and plenty of black pepper. Cover for 2 minutes, then stir again. If it looks too thick, loosen with a splash of hot stock. 7. Serve. Spoon into warm bowls and top with the reserved caramelized onion, parsley, lemon zest, extra Parmesan and more black pepper. 🌿 Serving and storage tips ✨ - Best served immediately while loose and creamy. - Leftovers keep for up to 2 days in the fridge. - Reheat gently with a splash of stock or water because risotto thickens as it cools. - Add a crisp green salad or roasted vegetables alongside for a full dinner. Save this one for a cozy bowl night. More easy recipes for everyday cravings at Tasteloom.club.