Wild Mushroom and Red Wine Risotto

Mark and I just celebrated the two year anniversary since the day we first met. It was on a street corner in Little Italy, maybe it wasn't love at first sight, but we now know that we were destined to be together. We have been married for just over two months, but it seems like we have known each other forever!

On this special occasion, my husband made me one of my favorite meals, stuffed chicken with zucchini and Wild Mushroom and Red Wine Risotto, recipe from Food and Wine.com.

Unfortunately the pictures of the chicken didn't come out so great, so I linked to a similar recipe above. The main difference is that he used goat cheese and roasted red peppers to stuff the chicken, so tasty!  The risotto was fantastic! We didn't have wild mushrooms on hand, button mushrooms worked just fine.

Wild Mushroom and Red Wine Risotto - Serves 6

Ingredients:

5 1/2 cups chicken stock, preferably homemade

2 tablespoons extra-virgin olive oil

1 small onion, finely chopped

Salt and freshly ground pepper

1 1/2 cups arborio rice (10 ounces)

1/2 cup dry red wine

2 tablespoons unsalted butter

1 pound mixed wild mushrooms, thinly sliced

1 shallot, minced

1/2 cup freshly grated Parmigiano-Reggiano

2 tablespoons chopped flat-leaf parsley

Directions:

In a medium saucepan, bring the chicken stock to a simmer. Keep warm.

In a large saucepan, heat the olive oil. Add the onion, season with salt and pepper and cook over moderate heat, stirring, until softened, about 5 minutes. Add the rice and cook, stirring, for 1 minute. Add the wine and cook, stirring until the wine is absorbed. Add 1 cup of the warm stock and cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding the stock 1/2 cup at a time, stirring constantly, until it is nearly absorbed between additions. The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total. Season with salt and pepper.

Meanwhile, in a large skillet, melt the butter. Add the mushrooms and shallot, season with salt and pepper and cook over moderately high heat, stirring occasionally, until softened and browned, about 10 minutes. Scrape the mushrooms into the risotto and stir in the cheese and parsley. Serve immediately.