Sincerely Carolina

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make it a double.

by caroline

I love to cook and, of course, bake.

But sometimes, it is oh-so-nice to come home to a dinner that doesn’t require my assistance at all. Lucky for me, I’m married to someone who is completely skilled in the kitchen … which means yummy dinners for me.

Like this risotto.

I came home from work the other night and this dish was much to my very pleasant surprise waiting for me. You definitely have to have time and patience to make a risotto dish — it require a lot of stirring and waiting, stirring and waiting. But this Red Wine and Mushroom Risotto is completely worth the wait. And if you really want to optimize your time, then double the recipe. That way, you’ll have dinner and lunch for the next day. That’s two birds, my friends. Two birds.

Red Wine Mushroom Risotto

by The G-Spot

Keywords: simmer saute entree side gluten-free vegetarian risotto

Ingredients (2 servings)

  • 32 oz. gluten-free vegetable broth
  • 2 Tablespoons olive oil
  • 5 Tablespoons butter
  • 1/2 cup of onion, finely chopped
  • 1/2 cup celery, thinly diced
  • 1 cup gluten-free white arborio rice (We used Lundberg Farms brand.)
  • 1 cup medium to full-bodied dry red wine (like a malbec or cabarnet)
  • 10 ounces baby portabella mushrooms, sliced
  • 1/2 Tbsp of nutmeg
  • zest of lemon
  • 1/2 cup Parmesan cheese, plus more for topping (if desired)
  • juice of 1/4 to 1/2 of a lemon
  • pepper, as desired
  • olive oil, as desired

Instructions

Heat broth in a medium pot until steaming, not boiling.

Preheat a separate medium sauce pan or 12” skillet over low heat with 1 Tablespoon butter and olive oil. Add onions and celery and cook about 15 minutes, stirring occasionally to make sure they become soft and translucent. In the meantime, zest the lemon, and set aside.

Turn up the heat (medium-high) on the skillet and add rice, stirring constantly, so the rice does not stick (about 3 minutes). Pour in 6 oz. of wine. When wine has evaporated, turn the heat back to low.

Begin to add the stock/broth from the separate pot, one ladle at a time, to the skillet mixture. Stir constantly. Wait until most of the liquid has reduced before adding another ladle. Continue this process for about 15 minutes or until the rice is soft on the outside and still a bit hard on the inside (there will be stock/broth remaining). (Do this by trying a piece of the rice — make sure it’s cool!) Pay careful attention: Cooking the rice too slow will cause it to turn to mush; too fast and it will burn and be dry.

Add 1/2 of the remaining stock/broth and remainder of red wine. (You should be through a little more than 1/2 the stock by now.) Turn the heat up to medium. Add mushrooms and nutmeg. Wait until most of the stock has been absorbed before reducing heat. Repeat the process of adding the stock/broth one ladle at a time until it is completely added. Continue with the process until the rice is loose and just soft all the way through.

Remove from heat and stir in Parmesan, remaining butter and 3/4 of the lemon zest. Add a squeeze of lemon juice. Garnish with the rest of the zest, and pepper and Parmesan cheese as desired. Add a drizzle of olive oil on top to finish.

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Unfortunately, a late night for me, means dark pictures for you. But, even though you might not be able to see it, I promise all of the tastiness is in there. THIS DINNER WAS SO GOOD. Just thinking about it makes me want it for dinner again tonight.

Save this recipe for a night when you have a little extra time to make dinner. And then, put on some music, pour yourself a glass of wine (one of the many benefits of making risotto = the wine is already uncorked) and enjoy!

Psst …

For my Day Four workout of the Abs Challenge, I did this Bikini Abs and Inner Thigh Workout from Tone It Up. I’ll be honest: The last balancing move was a challenge, but once I got the hang of it, I could really feel my core engaging. Loved this workout — quick and to the point!