A delicious rich red wine risotto, rice, and red onion cooked in red wine till soft and then mixed with creamy parmesan and peppered with, caramelised mushrooms and crispy pancetta serve sprinkled with parmesan and black pepper
Risotto
A delicious pancetta and mushroom risotto, the rice is cooked with red onions and red wine giving it a rich wine taste, to make the risotto fry the chopped red onion in butter till soft, and the risotto rice and fry till transparent, add the red wine and simmer off the alcohol. Add the stock a little at a time allowing the stock to be absorbed before adding any more stirring regularly. While the rice is cooking fry the chopped pancetta and mushrooms till golden brown. When the rice is cooked add the parmesan, butter, mushrooms and pancetta to the rice, and ;eave to rest for about 5 to 10 minutes with the lid on to keep the risotto warm, finished with slithers of parmesan.
Risotto is the perfect comfort food so it is ideal for late autumn or winter risotto, packed full of warm savoury flavours, this makes the perfect evening meal, If your cooking for friends or for a dinner party uses your favourite red wine to make the risotto extra special. Serve this dish on its own with loads of parmesan shavings and some crusty continental bread.
This recipe is perfect for all the family, the red wine risotto can have a sharper taste than the white wine version so it may be more suitable for adults than children.
Pancetta and mushrooms are a fantastic taste combination, the saltiness of the pancetta and earthiness of the mushrooms perfectly compliment the cheesy risotto rice makes a delicious dish. Risotto is traditionally made with white onions and white wine, in this recipe red wine and red onions are used to replace the onions and wine respectively giving this red wine risotto a rich and deep flavour and provides a great twist on a traditional Italian dish
