Mushroom Risotto with Red Wine

For the mushroom risotto with red wine, first peel and finely chop the shallots and garlic. Pluck the rosemary and chop coarsely. Clean the mushrooms if necessary (without water!) and halve or quarter them depending on their size. Grate the parmesan.

Sauté the mushrooms in half the butter in a pan and set aside.

In a saucepan, heat the olive oil and sauté the shallots and garlic. Add the rice and sauté until translucent. Deglaze with red wine and add stock. Simmer, stirring constantly, until the rice has absorbed the liquid and has reached a creamy consistency. Add more liquid if needed.

Stir in Parmesan cheese, remaining butter and rosemary and fold in mushrooms. Season the mushroom risotto with red wine to taste with salt and pepper.

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