Fustini's Oils and Vinegars
Red Wine Risotto with Caramelized Mushrooms

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Red Wine Risotto with Caramelized Mushrooms

Red Wine Risotto with Caramelized Mushrooms

Servings4 Gluten Free Nut Free


  • 2 tablespoons Fustini's Medium SELECT olive oil
  • 2 tablespoons unsalted butter
  • 3 garlic cloves, minced or pressed
  • 1 1/4 cups arborio rice
  • 1 cup of your favorite red wine
  • 3-4 cups of low-sodium chicken stock
  • 6 ounces goat cheese
  • 3 cups sliced variety of mushrooms
  • 1 tablespoon Fustini's Iron Fish Honey vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • fresh basil for topping


adapted from howsweeteats.com


Step 1. 

In a large skillet, heat 1 tablespoon of butter and olive oil over low heat, then add mushrooms. Let cook for 10-15 minutes, stirring occasionally until mushrooms are juicy and caramelized.  Remove from heat and deglaze the pan with the vinegar.  Set aside.

Step 2. 

While mushrooms are cooking, in a large saucepan heat the remaining butter and olive oil over medium heat. Once hot, add garlic and cook for 30 seconds. Add rice, tossing to coat in the butter and oil, then toast while stirring occasionally for 3-4 minutes. Add in wine, stirring every few minutes until absorbed. Once absorbed, add in 1 cup stock, stirring until absorbed. Repeat 2-3 more times, until all stock has been added and absorbed. This should take about 15 minutes, stirring frequently to keep it from burning. Taste rice and determine if it is al dente to your liking (if not, add in 1 more cup of stock and stir).

Step 3. 

Reduce the heat to low and add in salt, pepper, 5 ounces of goat cheese and mushrooms, then stir. Serve with remaining goat cheese crumbled on top and a sprinkling of fresh basil.

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