Barbera Risotto with Mushrooms and Barbera
Barbera Risotto with Mushrooms and Barbera
Ingredients
- 3 ½ cup low sodium vegetable broth
- 4 T extra-virgin olive oil
- ½ cup Iron Hub Barbera wine
- 2 garlic cloves minced
- 1 small onion finely chopped
- 1 cup medium-grain white rice
- 8 oz. thinly sliced mushrooms
- ¼ cup chopped fresh Italian parsley
- ½ cup grated Parmesan cheese and extra for garnish
- Salt and freshly ground pepper to taste
Instructions
- In sauce pan, bring broth to a simmer and keep it warm by covering with a top.
- In saucepan, heat 2 T olive oil and add onion and garlic and season with pepper and light shake of salt. Cook and stir frequently until soft. Add rice and stir for 1 minute. Add wine and stir until wine is absorbed.
- Add 1 cup of warm broth and stir frequently over medium heat. Stir until moisture absorbed. Continue adding the warm broth a little at a time until nearly all of the moisture is absorbed and all of the broth has been added.
- In a fry pan, heat 2 T olive oil. Add mushrooms. Stir for 8 minutes over medium high heat. Scrape mushrooms into your risotto and stir in the cheese and parsley.
- Garnish with sprinkle of parmesan and serve immediately with Iron Hub Barbera in your glass!
Notes
As featured on KCRA 3 on September 27, 2016