Delicious Mushroom and Red Wine Risotto Recipe

Are you looking for a comforting and hearty meal that doesn’t require too many ingredients or too much time? Then look no further than this Mushroom and Red Wine Risotto recipe!

As a sommelier, I’m always on the lookout for new and exciting ways to incorporate wine into my cooking, and this recipe is one of my favorites. The earthy flavors of the mushrooms and the richness of the red wine combine to create a warm and comforting dish that’s perfect for chilly nights.

One of the best things about this recipe is its simplicity. You don’t need to be an experienced cook to make it, and you don’t need any fancy equipment. All you need are quality ingredients, some basic kitchen tools, and a little bit of patience.

And even though it’s simple, this recipe is impressive enough to serve to guests. It’s elegant and refined, but still feels like comfort food. Plus, it pairs perfectly with a glass of red wine (obviously)!

So if you’re ready to try your hand at making mushroom risotto with red wine, read on for the ingredients list and step-by-step instructions. Trust me – once you taste this dish, it’ll become a regular in your dinner rotation!

Why You’ll Love This Recipe

Mushroom and Red Wine Risotto
Mushroom and Red Wine Risotto

Do you want to impress your friends and family with a mouth-watering and sophisticated dish that is both easy to prepare and bursting with flavor? Look no further than this mushroom and red wine risotto recipe!

There are countless reasons why you’ll love this recipe. First, its ingredients are simple and accessible. You don’t need any fancy or hard-to-find items to create an exquisite dish that will satisfy everyone’s taste buds.

Second, a key element of this recipe is red wine. The earthy and fruity notes of the wine blend perfectly with the rich umami flavors of the mushrooms, creating a complex and unforgettable taste experience. And don’t worry – using red wine in cooking does not have to be expensive. You can use a modest bottle of red wine without sacrificing quality.

Third, the rice used in this recipe is Arborio rice, which is known for its ability to absorb flavors while retaining its shape and creaminess. Combined with chicken stock, onions, garlic, thyme, and other tasty ingredients, Arborio rice helps create a delightful complexity in every bite.

Finally, this recipe offers a lot of room for customization. You can easily substitute or add different ingredients to make it your own. You can add peas, broad beans, tomatoes or other vegetables to make it more nutritious or goat cheese or parmesan cheese to make it more indulgent.

Overall, this mushroom and red wine risotto recipe is versatile, comforting, luxurious, and perfect for any occasion. It will leave everyone’s palate singing praises and feeling satisfied. Try making it yourself and see why you’ll love this recipe just as much as I do!

Ingredient List

 Rich and hearty, this mushroom and red wine risotto will wow your taste buds!
Rich and hearty, this mushroom and red wine risotto will wow your taste buds!

Here are the ingredient list for mushroom and red wine risotto recipe:
Risotto Ingredients:

  • 2 cups of chicken stock, preferably homemade
  • 1 cup of red wine (use earthy red wine instead of white for more flavor in the risotto)
  • 1 small onion, finely chopped
  • 2 tbsp extra-virgin olive oil
  • 1 cup Arborio rice
  • 2 garlic cloves, minced
  • 1 fistful chopped fresh thyme and parsley

Mushroom Ingredients:

  • 2 tbsp extra-virgin olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 pound mushrooms sliced (use wild mushroom and red wine mushroom for more depth and flavor)
  • Salt and freshly ground pepper
  • 2 tsp dried mixed herbs
  • 1 diced tomato
  • A handful of peas and broad beans


  • Parmesan cheese

These are all the elements that you’ll need to make a delicious pot of mushroom and red wine risotto. You can adjust the ingredients according to your preferences.

The Recipe How-To

 When mushrooms and red wine come together in a risotto, delicious things happen!
When mushrooms and red wine come together in a risotto, delicious things happen!

Once you have all your risotto recipe ingredients ready, you can start cooking the delicious Mushroom and Red Wine Risotto.

  1. Begin by heating 2 tablespoons of extra virgin olive oil in a medium-sized saucepan over medium-high heat. Add 1 small onion finely chopped and 2 minced garlic cloves and cook until fragrant, which should take around 3 minutes.

  2. Add 1 cup of Arborio rice to the pan and stir for 2 minutes or until it starts to turn opaque.

  3. Pour in a 1/2 cup of red wine to the pan and stir for about 3 minutes or until the liquid has fully absorbed. You can use any earthy red wine that you have on hand, but try not to choose anything too sweet.

  4. To the same pan, add 2 cups of chicken broth, preferably homemade, gradually pouring it in several batches, stirring occasionally until each batch has been absorbed by rice completely (around 20-25 minutes).

  5. While the rice absorbs the liquid, it’s time to prepare the mushrooms. In a separate skillet or frying pan, heat up another tablespoon of olive oil over high heat then add 16 oz sliced wild mushroom, preferably Portobello mushrooms. Cook for around ten minutes or until all water is extracted from the mushrooms.

  6. Add a fistful of mixed herbs consisting of thyme and parsley, fresh ground salt and black pepper to taste. Continue to sautee mushroom mixture for another ten minutes on medium heat.

  7. The previously prepared mushroom mix can now be added to the risotto pan with chicken stock in it.

  8. Add 1/2 cup cooked peas and 1/2 cup cooked chopped broad beans into the risotto and stir gently until everything is evenly combined.

  9. Reduce to low temperature and let simmer gently for another two minutes before removing it from heat.

  10. Finally, stir in 1/2 cup of grated Parmesan cheese and 1 tablespoon of unsalted butter to the risotto until evenly combined.

And voila! Your delicious Mushroom and Red Wine Risotto is ready to be served.

Substitutions and Variations

 Get ready for a flavorful adventure with our mushroom and red wine risotto recipe!
Get ready for a flavorful adventure with our mushroom and red wine risotto recipe!

When it comes to making this delicious mushroom and red wine risotto, there are plenty of ways to add a bit of your own personal touch. Here are a few substitutions and variations you can try:

– Chicken stock: The recipe calls for homemade chicken stock, but you can substitute it with vegetable broth or beef stock. Keep in mind that changing the type of stock will affect the overall flavor of the dish.

– Wild mushrooms: You can use any type of mushroom you like, but for an earthy and rustic flavor, try using wild mushrooms like porcini or chanterelle.

– Red wine: The red wine in this recipe is an important ingredient that gives the dish its rich flavor. However, if you prefer not to cook with alcohol, you can substitute it with grape juice or beef stock instead.

– Cheese: While parmesan cheese is traditional for risotto, you can experiment with other types of cheeses like goat cheese or aged gouda for a different flavor profile.

– Vegetables: Try adding some other vegetables like diced tomatoes, peas, or broad beans to the risotto for an extra pop of color and nutrition.

– Meat: For a heartier dish, you can add cooked sausage or beef to the recipe. Or if you’re feeling adventurous, try making a duck or chestnut risotto.

Remember that cooking is all about experimenting and having fun. With quality ingredients and a bit of creativity, you can make this mushroom and red wine risotto your own.

Serving and Pairing

 One scoop of this rich and creamy mushroom and red wine risotto and you'll be in foodie heaven!
One scoop of this rich and creamy mushroom and red wine risotto and you’ll be in foodie heaven!

This mushroom and red wine risotto is the perfect comfort food that is impressive enough for a dinner party. It’s full-bodied, earthy and has a beautiful color that can satisfy any craving.

When it comes to serving, this dish is best served immediately when it is still creamy and steamy. You can pair it with a glass of dry red wine to enhance the flavors of the mushrooms and red wine in the dish. A good option for this pairing is a full-bodied Cabernet Sauvignon with notes of black cherry or cherry tobacco flavors.

If you want to add more texture and variety to your meal, then you can garnish the dish with some blanched peas or broad beans. Adding a sprinkle of grated parmesan cheese on top of the risotto will give it an extra nutty flavor and melt-in-your-mouth goodness.

This dish can be complemented with a side salad made of fresh tomatoes tossed with leaves of arugula and balsamic vinaigrette dressing. The tangy sweetness of balsamic vinaigrette dressing balances out the creaminess of the risotto and rounds out your entire meal.

In conclusion, this wine mushroom risotto recipe is versatile enough to be served as both lunch or dinner, and it adapts well to a wide variety of palettes. Whether you are looking for something delicious on your date night or just a cozy evening meal with friends, this mushroom red wine risotto will surely warm up your heart and wow your taste buds.

Make-Ahead, Storing and Reheating

 Warm and inviting, this mushroom and red wine risotto will be your new go-to comfort food.
Warm and inviting, this mushroom and red wine risotto will be your new go-to comfort food.

The Mushroom and Red Wine Risotto recipe is a perfect candidate for make-ahead meals as it actually gets better after being left to cool down. To make this possible, all you need to do is to transfer it into an airtight container and store it in the fridge. It will keep well for up to 3 days.

When you’re ready to reheat the risotto, it’s essential that you use a little bit of water or stock to loosen it up. This not only helps with reheating but also prevents the rice from losing its creamy texture. Heat it on medium heat on your stovetop, stirring occasionally until heated through. Remember that the reheating process should take no longer than 10 minutes; otherwise, you risk overcooking the rice and changing its texture.

It’s important not to freeze this dish as creamy risottos tend to separate and lose their flavor after being frozen. Therefore, if you plan on storing leftover risotto for longer than three days, consider using it for other dishes such as stuffed peppers or arancini balls.

Overall, with a little bit of planning, this risotto recipe can be an excellent addition to your make-ahead meal repertoire. So feel free to cook a big batch of this delicious mushroom red wine risotto today and enjoy its creamy earthy flavors for several meals throughout the week!

Tips for Perfect Results

 Red wine in your risotto? Yes, please! This dish is sure to impress.
Red wine in your risotto? Yes, please! This dish is sure to impress.

To ensure that your mushroom and red wine risotto turns out perfectly every time, follow these helpful tips:

1. Use quality ingredients: Always use the freshest and highest quality ingredients when making any dish, but especially risotto. This will ensure that the flavors are rich and the final product is delicious.

2. Opt for homemade chicken stock: While store-bought chicken stock works fine, homemade is always better. It adds more flavor to your mushroom risotto recipe than any other commercial stocks.

3. Go for earthy red wine: For mushroom risotto, it’s best to use an earthy red wine such as Merlot or Cabernet Sauvignon. These red wines have a bold flavor with notes of cherry, blackberry, vanilla and cigar box that match well with the muskiness of the mushrooms.

4. Stir constantly: When making risotto, frequent stirring is key to achieving perfect results. This helps release the starch in the rice, which gives the dish its creamy texture.

5. Add liquid gradually: Add chicken stock to your risotto gradually, giving each addition enough time to be absorbed by the rice before adding more.

6. Grate the parmesan cheese yourself: Freshly grated parmesan cheese has a better taste and texture than pre-grated cheese.

7. Don’t overcook your vegetables: Vegetables add extra flavor to your risotto recipe but they can easily become mushy if overcooked. Cook them until they are just tender before adding them to your pot.

8. Experiment with different substitutions and variations: Once you have mastered a basic mushroom and red wine risotto recipe like this one, feel free to get creative! Try using different types of mushrooms as well as other proteins like duck, sausage or beef in place of mushrooms or peas for variation.

Follow these tips for perfect results every time you make this delicious mushroom and red wine risotto recipe.KEYWORDS: mushroom risotto, red wine risotto, wine mushroom risotto, chicken stock, homemade chicken stock, earthy red wine, mushrooms, stirring, parmesan cheese, vegetables, substitutions and variations.


Now, let’s dive into some frequently asked questions that might arise as you’re making this delicious mushroom and red wine risotto recipe. It’s important to get all the answers you need to make sure your dish comes out perfectly every time. So, read on to find out more about possible substitutions, wine pairings, storing, reheating, and other valuable tips.

Can you use red wine instead of white in mushroom risotto?

Pairing wine with food doesn’t always have to be traditional. While it may seem odd, a white wine can complement dishes that are typically accompanied by red wine. Take mushroom risotto for example, it can pair well with both red and white wine. However, if you do opt for a red wine, it’s best to choose a dry style rather than a fruity or sweet one.

Does red wine go with mushroom risotto?

A delectable dish of mushroom risotto can enhance the flavor of most wines. Generally, it pairs excellently with red wines that have earthy tones, such as Pinot Noir or Nebbiolo. Alternatively, fuller-bodied white wines, like a lightly oaked Chardonnay or Pinot Gris, also complement mushroom risotto beautifully.

Can I use red wine instead of white in risotto?

Red wine is a delicious and unexpected addition to risotto recipes, as it is not commonly used. Despite the popular use of white wine, red wine can actually work deliciously in this dish and can even be the star ingredient in some recipes.

What red wine goes best with risotto?

When it comes to pairing red wine with food, it’s important to choose wines that are soft and not too tannic, so as not to overwhelm either the food or the senses. A Barbera d’Asti, Chianti Classico or Nero di Troia would fit the bill perfectly, offering delectable scents and a robust texture, along with a smooth and velvety tannin that won’t overpower the taste buds.

What is the secret to a good risotto?

To produce top-notch risotto, one must start with high-grade ingredients. The richness of the dish relies heavily on the quality of its components. The selection of the type of rice and the right pan to cook it in is also crucial. A warm stock is necessary for the rice to absorb the flavors of the broth. Continuous stirring during the cooking process is ideal for perfect consistency, preventing clumps from forming. Finally, indulging in ample butter and Parmesan cheese is essential to achieving the ultimate indulgence.

Bottom Line

In conclusion, this Mushroom and Red Wine Risotto recipe is one to try out if you’re searching for a new and exciting dish to add to your repertoire. The lush, velvety textures of Arborio rice, mushrooms, and parmesan cheese combined with the rich flavors of red wine make for an unforgettable experience.

Whether you’re enjoying this dish on its own or with a delicious pairing like wild mushroom risotto or a glass of red wine, it’s sure to satisfy even the most discerning taste buds. Plus, with the ability to substitute and vary ingredients, personalized options for this recipe abound.

So what are you waiting for? Gather quality ingredients and make this Mushroom and Red Wine Risotto recipe today!

Mushroom and Red Wine Risotto

Mushroom and Red Wine Risotto Recipe

Yearning for a Mushroom Risotto but short of time? This is the perfect risotto to have after a long day at work, as it does away with all that continuous stirring after the stock is added, and it is easy and nourishing. The recipe calls for peas, which are lovely (I like the sweet baby peas which can be bought frozen) but, if feeling energetic, I sometimes peel cooked broadbeans, and toss them in instead. I've thought about replacing the red wine with white, but red has more flavour, and with white, it might just lack "something". It is not necessary to use arborio rice - I generally use 'Jasmati" which is a combination of Basmati and Jasmine rice. Recipe courtesy of my mother.
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Prep Time 20 mins
Cook Time 30 mins
Course Main Course
Cuisine Italian
Calories 864.7 kcal


  • 1/4 lb lean rindless bacon, finely chopped
  • 2 tablespoons vegetable oil (or use equal amounts of oil and butter)
  • 5 medium tomatoes, skinned and sliced
  • salt and pepper
  • 1 large onion, finely chopped
  • 3/4 cup chicken stock or 3/4 cup vegetable stock
  • 3/4 cup white rice
  • 1/2 cup red wine
  • 1/2 lb mushroom, sliced
  • 1/2 cup peas or 1/2 cup peeled cooked broad bean
  • parmesan cheese, freshly grated,to serve (optional)


  • Remove bacon rinds, and chop rashers finely.
  • Heat half the oil in large frying pan, and lightly saute bacon.
  • Remove from pan and set aside.
  • Add remaining oil and saute onion 2 to 3 minutes.
  • Add rice and cook over moderate heat stirring constantly, approximately 5 minutes Add sliced mushrooms and saute until soft, stirring from time to time.
  • Add tomatoes and peas (or broadbeans) to the skillet with the stock, red wine and sauteed bacon, and season with salt and pepper.
  • Cover and cook, stirring occasionally, over low heat for 30 minutes or until rice is tender.
  • Sprinkle with parmesan cheese to serve, if desired.

Add Your Own Notes


Serving: 514gCalories: 864.7kcalCarbohydrates: 91.4gProtein: 22.7gFat: 41.8gSaturated Fat: 10.9gCholesterol: 41.3mgSodium: 633.1mgFiber: 10gSugar: 17.3g
Keyword < 60 Mins, Healthy, Low Cholesterol, Low Protein, Lunch, Meat, One-Dish Meal, Pork, Rice, Stove Top, Vegetable
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