Mushroom red wine risotto

I prefer red wine risotto to white wine risotto, and I always use the same ratios.

1 cup of Arborio rice
1/2 cup of Wine
6 cups of Stock

To make this mushroom risotto, first prepare the mushrooms in advance. Just sautée them in some olive oil with a pinch of salt and black pepper. Set them aside.

1st step: Sautée 1 small Onion diced, or preferably about 3 shallots also diced if you can get some in 2 Tbsp of Olive oil.

2nd step: Add the rice and keep stirring, allow the rice to open up a bit.

3rd step: Add a tablespoon of balsamic vinegar and follow with the red wine. Allow the rice to absorb the wine, and just then add the mushrooms.

4th step: Start adding the stock one cup at a time while cooking the risotto in medium to low heat. I prefer to use mushroom stock for this recipe when I have it on hand. You can also just use water, but in this case don't forget to add extra salt to taste.

If you take your time and cook your risotto one cup at a time, you can have a great creamy risotto without adding any extra butter or cheese. Just be sure to eat it right away or the creamyness will fade away.