Norman’s Mushroom-Roasted-Red-Pepper Risotto

“I love making risotto,” Norman says, “because it’s so meditative. I find all that stirring very calming.”

August 15, 2013 | | Food | FOOD Autumn - Winter 2013 | Main Dishes | Recipes

Norman’s Mushroom-Roasted-Red-Pepper Risotto

Recipe submitted by: Norman Wolfson






  • 4 tbsp olive oil
  • 1 cup crimini mushrooms, sliced
  • 2 cloves garlic, crushed
  • 1 cup good white wine(at room temperature)
  • 1 large onion, chopped
  • 1½ cups arborio rice
  • 3 cups chicken stock (preferably homemade), warmed
  • ½ cup roasted red peppers (store-bought is fine), skins removed, chopped
  • Salt and freshly ground black pepper
  • ¼ cup butter
  • 1/3 cup Parmesan cheese, grated
  • Chopped chives


  1. Sauté mushrooms and garlic in 2 tbsp olive oil. Remove from pan and deglaze pan with 2 tbsp white wine. Set aside.
  2. In a large pot, heat remaining olive oil and lightly sauté onions until translucent. Add rice (and more oil if necessary) and sauté with onions for two minutes more.
  3. Add remaining wine over low heat, stirring until absorbed by the rice.
  4. Add warmed stock, ½ cup at a time, stirring until liquid is absorbed before adding more. When all stock is added and rice is al dente, stir in mushrooms and deglazed pan juices. Stir in red peppers and season to taste with salt and pepper.
  5. Remove from heat and stir in butter until melted. Add Parmesan and stir gently. Garnish with chives and serve immediately.

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