This may be a controversial opinion, but I don’t believe that wine is truly necessary to produce a good risotto, at least not chemically speaking. I have large faith in Marcella Hazan, whose basic risotto recipe does not call for wine. Scientifically, the purpose of the wine is unclear to me. Some say it adds a light fruity flavour to the risotto, but I doubt that this would be perceptible with stronger flavours like mushrooms. Others claim that the wine helps to make each rice kernel more tender because of it’s acidity — this could easily be done with another acid, where it truly the case.
However, I do believe wine is a mandatory component in risotto, not because of the flavour or because it tenderizes the rice, but because of the side effect caused by opening a bottle of wine. Every nerve in my body seems to relax in a Pavlovian response to the beginnings of risotto, knowing that a glass of wine is in my future.
I have never tried leaving the wine out of a risotto, but for this recipe I tried using red instead of white. It was a nice change and an interesting experiment. Though the risotto was full of earthy deep mushroom flavour my palette is evidently not refined enough to taste the difference in wine. However, it certainly did lend a purple hue to the otherwise lightly coloured dish. Next time I will try a more robust and distinct red wine. Have you ever tried using red wine, or no wine in risotto?
(serves 4)
2 tablespoons butter
1 tablespoon olive oil
4 cups mixed fresh mushrooms, sliced. (I used shitake and cremini)
2 teaspoons dried thyme (substitute 1 tablespoon fresh if you have it)
salt and pepper
1 medium shallot, minced
2 cloves garlic, minced
1 cup arborio rice
1/2 cup red wine
~ 1 litre chicken or vegetable stock, warm
1/4 cup Parmagianno Reggiano, grated
First you want to brown the mushrooms. You can use the same pot to cook the risotto if you want but you will need the mushrooms to all fit in one layer so they can brown. They won’t brown if they are crowded. Heat a heavy wide pot to medium and add butter. When it stops foaming add mushrooms (or half of the mushrooms if you are doing it in batches) and stir. Add a pinch of salt and pepper as well as the thyme and saute until the mushrooms start to brown. Remove from heat and repeat with the second batch.
When all the mushrooms are nice and brown remove to a bowl and get out your risotto pot. You want a heavy pot, I usually use a dutch oven. Add olive oil and put on medium low heat. Add shallots and cook for 3 minutes, stirring regularly. You want it to sweat not brown so if the heat is too high reduce it a bit. Add garlic and cook for another minute. Add rice and cook, stirring constantly for 2 minutes then add wine. Continue to stir the rice regularly until the wine is mostly evaporated. Start adding your warm stock about 1/2 cup at a time. Add the mushrooms and stir them into the rice. Stir the rice regularly to help it cook evenly. Continue adding stock as it evaporates.
You want to slow down the addition of liquid when the rice starts to soften, so test it often. When it is just al dente remove from heat and stir in cheese. Test it for seasoning and adjust if necessary.
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{ 8 comments… read them below or add one }
My husband was just asking for a mushroom risotto, and this recipe is perfect since I usually don’t have white wine on hand, but pretty much always have an open bottle of red (hmmm…does that make me sound like a lush?) Thanks for making my search for a great sounding mushroom risotto a whole lot easier!
I love your take on this…the Pavlovian response is a good hunch I’m sure. This risotto looks delicious!
I have never made Risotto but this recipe is so creative and delicious that I may just have to try it out.
I’ve tried it without wine. It came out fine, but I think the wine does add a little flavor. Some flavors are more soluble in alcohol than in water, so it might also brighten the flavors of the other ingredients. But I agree, I don’t think wine is scientifically necessary to make risotto. Actually, I just tried a risotto where I used wine, but instead of broth (which I forgot to buy) I just used salty water. That turned out great. Sometimes the broth is a little overpowering, and my vegetables had plenty of flavor on their own.
Tasha – What is wrong with being a lush?
Joanne – I guess maybe I am the lush
Lauren – Do give risotto a try, any recipe will do. It is my favorite thing to make.
Presley – Very interesting!!
I actually never tried making risotto with wine before, and it always came out fine, but i just made your recipe and i really do love using wine now. it added a good flavor and completed it. this recipe is fantastic and repeat worthy for sure. thanks for the post
(also to presley thanks for the salted water tip. i agree about overpowering broth, ill have to give that a try sometime.)
Delicious- and more importantly it passed the Italian husband test
Awesome! @Rebecca, good to know about the Italian husband test.