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Red Wine Risotto with Steak and Mushrooms

Red Wine Risotto with Steak and Mushrooms by @coxys_kitchen

This Red Wine Risotto with Steak and Mushrooms recipe is definitely one for the adults!

As many will know risotto is most commonly made using white wine, but this lesser-known red wine variety is something else. Red Wine Risotto with Steak and Mushrooms is a grown up dish, rich in deep red wine flavour and one that is sure to impress your dinner party guests.

To make this recipe choose a wine you like to drink, the more full bodied the better, such as a Cabernet Sauvignon, Malbec or Pinotage. The recipe also uses a combination of chicken and beef stock; this is to compliment the steak and add a deeper, richer flavour to the risotto, but either one will work fine.

To substitute the steak, a buttery pan-fried chicken breast would work well too; think ‘coq au vin,’ but the risotto eats well just as it is, in all it red wine glory.


Recipe serves: 4 people

Prep time: 30 minutes

Cooking time: 1 hour max

INGREDIENTS:

For the risotto:

  • 1 litre of stock made up of 500ml chicken stock and 500 ml beef stock
  • 1 large garlic clove, finely chopped
  • 1 medium onion, finely chopped
  • 300g arborio or carnaroli risotto rice
  • 400ml full bodied red wine, e.g. Chilean Cabernet Sauvignon
  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • 100g parmesan cheese, finely grated

For the steak and mushrooms:

  • 4 quick-fry sirloin steaks
  • 10g dried porcini mushrooms
  • 100g chestnut mushrooms, sliced
  • Salt and pepper
  • 2 tsp butter
  • 2 tsp olive oil

METHOD:

  1. Place the dried porcini mushrooms in a small heat-proof bowl, cover with boiling water and leave to soak for 30 minutes
  2. Prepare the chicken and beef stock. If using fresh stock, mix them both together and bring to the boil on the stove, or in a microwave. If using stock pots or cubes, place one of each into a large jug and prepare according to packet instructions
  3. In a large sauté or frying pan, heat the olive oil and butter on a medium heat, add the chopped onions and garlic and cook for about 5 minutes until softened
  4. Stir in the risotto rice and make sure that each grain is well coated in the butter and oil and cook until the grains start to appear translucent
  5. Turn up the heat and add most of the wine (reserving 100ml) and leave to cook for a few minutes until the alcohol has evaporated
  6. Turn the heat back down to medium and stir in the liquid from the porcini mushrooms, setting the soaked mushrooms aside for later
  7. When all the liquid has absorbed add a ladle of the hot stock. Stir the risotto continuously until the stock has been absorbed, then repeat the process until at least 700ml of the stock has gone. Taste a bit of the rice and if it is still chalky, add another ladle of stock and continue to stir. Keep adding a little more stock until the risotto is creamy, but still al dente
  8. Approximately 10 minutes before the risotto is done, heat the olive oil in a large non-stick frying pan and season the steaks on each side with salt and pepper
  9. Add the steaks to the frying pan with half the butter and cook on each side for approx. 2-4 minutes, depending on how you like them cooked. When you turn the steak, add the remaining butter to the pan. When the steaks are done, set them aside to rest
  10. While the steak is resting, turn the heat to medium and use the same pan to fry the mushrooms; if necessary add a bit more butter to the pan. Start with frying the porcini for 1 minute to let any moisture evaporate, then add in the sliced chestnut mushrooms and cook for a couple more minutes
  11. Go back to the risotto and taste – if you want more of a wine flavour, pour in the remainder of the wine, then stir in the parmesan cheese and season well with pepper – you shouldn’t need to use salt, as there is already salt in the stock, parmesan and possibly the butter too
  12. Slice the steaks on an angle, then divide the risotto between four warmed bowls and top with the sliced steak and mushrooms. Serve with the remaining bottle of red wine… if there’s any left!

About Coxy’s Kitchen

Coxy’s Kitchen provides a private dining and home-cooking service throughout Yorkshire. Why not book Coxy’s Kitchen to cook your next dinner party? To make an initial enquiry, please email coxyskitchen@icloud.com

For more delicious recipes from Sarah

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