Red wine imparts a delicate violet hue to this creamy, mushroom and radicchio-topped risotto, and also makes a versatile partner to the dish. For best results, select a dry Italian red wine, such as Barbera d’Alba, with medium body and mellow tannins.
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- Yields:
- 4 serving(s)
- Total Time:
- 1 hr
- Cal/Serv:
- 585
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Ingredients
Save Recipe
- 4 1/2 tbsp.
olive oil, divided
- 1
medium onion, finely chopped
- 2
cloves garlic, finely chopped
- 1 1/2 c.
arborio rice
- 3/4 c.
dry, low-tannin Italian red wine, such as Barbera d’Alba
- 3 1/2 c.
low-sodium chicken broth
- 1/2 c.
freshly grated Parmesan, plus more for serving
- 1 1/2 lb.
mixed mushrooms, trimmed, torn, and sliced
- 1
medium head radicchio, cored and sliced
- 1 tbsp.
balsamic vinegar
- 1 tsp.
lemon zest plus 1 tsp lemon juice
Directions
-
- Step 1Heat oven to 425°F. Heat 2 Tbsp oil in large saucepan on medium. Add onion and cook, covered, stirring occasionally, until tender, 6 to 8 minutes. Add garlic and cook, stirring, 2 minutes.
- Step 2Add rice and cook, stirring, 1 minute. Stir in wine and simmer, stirring occasionally, until wine is absorbed, 3 to 5 minutes.
- Step 3Add broth and 3/4 tsp salt and bring to a boil. Reduce heat and simmer until liquid is absorbed and rice is tender, 18 to
20 minutes. Stir in Parmesan. - Step 4Meanwhile, on large rimmed baking sheet, toss mushrooms with 11/2 Tbsp oil and 1/4 tsp each salt and pepper and roast, tossing once, until golden brown and tender, 18 to 22 minutes. Transfer to plate and heat broiler.
- Step 5Toss radicchio with remaining 1 Tbsp oil and 1/4 tsp salt, arrange on same baking sheet, and broil until beginning to brown, 3 minutes. Toss with vinegar and lemon zest and juice, then mushrooms, and serve over risotto. Sprinkle with additional Parmesan if desired.
NUTRITION (per serving): 585 cal, 22 g pro, 84 g carb, 5 g fiber, 6 g sugars (0 g added sugars), 21.5 g fat (4 g sat fat), 9 mg chol, 866 mg sodium
Tina (she/her) is the food producer of the Hearst Lifestyle Group. She comes to Hearst with 10 years experience in the world of food styling for editorial, digital and television platforms. When she’s not cooking in her tiny Brooklyn kitchen, she can be found enjoying a beer at a local brewery, hiking in a national park or enjoying an afternoon at the beach.
Kate Merker (she/her) is the Chief Food Director of the Hearst Lifestyle Group, overseeing the team that produces food content for several Hearst titles, including Good Housekeeping, Women’s Health, Prevention, Woman’s Day and Country Living. She has clocked nearly 20 years of experience in food media and before that, worked at some of New York City’s finest restaurants. When she is not cooking, tasting, testing and thinking about all things food for work, she enjoys adventuring with her two kids.