Mushroom and Red Wine Risotto

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
The Times Cookbook

By Frances Bissell

Published 1995

  • About

This is such a robust, powerful and unusual dish that, on the whole, I think it stands best on its own with perhaps a salad, cheese and fruit to follow for a simple lunch or supper. As to the wine that you use, I would suggest a cabernet sauvignon or a chianti, but I have the feeling that it is a dish which would lend itself to experiment. For mushrooms, use wild or cultivated, one single variety or a mixture. Shiitake, oyster and cup mushrooms are a fine combination.