Meal 1 Summary (Mushroom Wine Risotto)

A classic Italian dish. Using Arborio is key here in order to create the thick consistency desired. Usually risotto is cooked with white wine, but Adam had some leftover red from a friend, which gives it a super dooper wooper fun colour.

Oh, we also had some leftover baguette and bruschetta topping from a family supper, so we tossed it in!

Mushroom Wine Risotto (Adam 4/5 Alex 4/5)


A great filler meal. Prep was easy and decent output. As it always happens when I don't watch Alex, he added too much rosemary. I keep telling him, but he doesn't listen. BEWARE! Rosemary is good, but not too much. edit: yes I do

Mushroom Wine Risotto

Prep time: 10 mins
Cooking time 40 mins
Serves: 4

Ingredients:
2 medium onions, chopped
3 cloves garlic, minced
1lb mushrooms, chopped
2tbsp olive oil
chili peppers to taste
1tbsp Rosemary
2tbsp wine vinegar
1.5 cups wine
1.5 cups Arborio rice
~4 cups water

Fry the cut onions and garlic in a large pan with 1/2 the oil over medium for 5 minutes. Add the chili peppers, rosemary and rice, cook for another 5 minutes (to brown the rice). Add the wine and 1cup water. Simmer for 40 minutes, adding water as needed (try to maintain an oatmeal consistency). Add salt as needed to the risotto.

While the risotto is simmering, prepare the mushroom topping! Fry the cut mushrooms in a small pan over medium along with the other half of the oil. Fry until desired consistency is reached (~10 mins for us).

Once both are done, serve the risotto on a plate with the mushrooms on top.

Note: For the wine, you can use leftovers (we had some leftover homemade red!) or if you are even cheaper, you could probably get away with wine vinegar, which we bought at the grocery store for about $2.