Red Wine Risotto

September 8, 2012 at 10:04 am 3 comments

Sometimes, there is nothing more satisfying than making a delicious and healthy gourmet meal at home after a long day at work. Other times, I cannot stand to be on my feet for two more minutes and will gladly eat eggs or chips and salsa for dinner. Needless to say, my attitude towards cooking has been slightly bipolar over the past month while on my surgery rotation. The mornings are early, the days run long, and it is a physically demanding job. After running around on my feet all day, standing perfectly still while retracting or driving the camera in the OR, and constantly being questioned to flesh out my comprehension of disease and surgical interventions, more often than not I come home completely exhausted.

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However, sometimes cooking a meal at home is exactly what the doctor ordered to remedy a stressful day. Cooking is my creative outlet. A place where I can experiment and the results will only cost food. The kitchen is now a place where I am confident that I know that I am competent, a feeling that is fleeting as a third year student. This recipe was born from a stressful day on my surgery rotation. My friend came for dinner to vent about our day, and we found solace and comfort in the creative process and constant attention that this risotto required. I have seen red wine risottos before, and had good results using farro as a base in the past, so decided to combine a few recipes I have made in the past to achieve this most delicious result. Hands down, this is the best recipe I have made all summer. It is perfect for the chilly fall evenings that are creeping around the corner, and can fix even the worst of bad days in just a few bites. I hope you enjoy this recipe as much as we did!

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Red Wine Risotto with Farro and Mushrooms

serves 4

8oz package mushrooms, sliced

4 cloves minced garlic

1 tbsp olive oil

1/2 cup red wine

1 small onion, diced

1 tbsp olive oil

1 1/2 cup farro (or arborio rice)

1/2 cup red wine

4 cups veg stock

1 tbsp dried parsley

shredded Parmesan cheese to taste (optional)

Begin by heating garlic and olive oil over medium heat. Saute mushrooms for several minutes, until they begin to soften. Add 1/4 cup red wine and simmer until liquid reduces. In a separate pot, saute onions in remaining olive oil. Add farro and remaining red wine. When all liquid has absorbed, add 1/2 cup vegetable broth. Cook over medium heat, stirring constantly, until all liquid has been absorbed. Add the broth in 1/2 cup increments until all of the broth has been added and absorbed. The farro should have a chewy but soft consistency when fully cooked. Stir in the mushrooms and parsley. Heat through for 2-3 more minutes. Serve over wilted spinach with Parmesan cheese to taste.

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Greens and Grits Snapshots from Life

3 Comments Add your own

  • 1. Emily | ChilliMarmalade.com  |  September 8, 2012 at 10:46 am

    I’ve never seen a risotto done with red wine – this looks really good!

    Reply
  • 2. Rufus' Food and Spirits Guide  |  September 8, 2012 at 11:05 am

    I love risotto with red wine. When we made it, it was like what took so long for us to do this? This looks fantastic.

    Reply
  • 3. obama care california  |  August 1, 2013 at 7:58 pm

    Hello everyone, it’s my first pay a visit at this web page, and piece of writing is genuinely fruitful for me, keep up posting these types of content.

    Reply

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