Giada’s Red Wine Risotto

Just before Christmas, I got an email from the community manager at Foodtv.ca, asking for my phone number, as they wanted to send me something by courier. I was curious as to what they might be sending, but decided to just wait and let it be a surprise instead of asking outright.  A few days later, a copy of Giada De Laurentiis’ Family Dinners showed up at my door, presumably as a gift for doing guest blogging for Foodtv.ca this past year. Anyone who knows me knows I love cookbooks, so this was a wonderful surprise. Thanks Foodtv.ca!

I decided the first recipe I’d try would be the Red Wine Risotto. I love risotto in the winter; it’s such a comfort food, and this particular recipe is vegetarian-friendly with only a small modification. I decided to add some cremini mushrooms to mine to make it more of a meal.

Verdict? Really tasty. Rich loved it so much that he wanted to take the leftovers for work the next day. I also wanted the leftovers for work. Next time I think I’ll make a double batch.

Red Wine Risotto with Peas – Original recipe from Giada’s Family Dinners, lightly modified by me

* 3 1/2 cups vegetable broth
* 3 tablespoons unsalted butter
* 1 cup finely chopped onion
* 2 garlic cloves, minced
* 1 cup arborio rice, or medium-grain white rice
* 1/2 cup dry red wine
* 1/3 cup frozen peas, defrosted
* 3/4 cup sliced cremini mushrooms
* 1/4 cup chopped fresh Italian parsley leaves
* 1/2 cup grated Parmesan, plus additional for garnish
* Salt and freshly ground black pepper

Bring the broth to a simmer over medium-high heat. Cover the broth and keep it warm over very low heat.

Melt the butter in a heavy large saucepan over medium heat. Add the onion and saute until translucent, about 8 minutes. Stir in the garlic and saute for 30 seconds. Stir in the rice and cook for about 2 minutes until the rice is toasted. Add the wine and stir until it is absorbed, about 1 minute. Add 3/4 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 6 minutes. At this point, add in your mushrooms.

Continue adding 3/4 cup of hot broth 3 more times, stirring often, about 15 minutes. Add the remaining broth and simmer until the rice is just tender and the mixture is creamy, about 5 minutes longer. Stir in the peas and parsley. Add the 1/2 cup of Parmesan. Season, to taste, with salt and pepper. Spoon the risotto into bowls. Sprinkle additional cheese over and serve.