A twist on classic risotto. Doesn't taste too red winey.

From http://www.newitalianrecipes.com/red-wine-risotto.html. Makes 3-4 side dish servings.

Ingredients:
About 3 cups of chicken or vegetable broth. (Amount needed to finish the red wine risotto will vary, so have an extra cup ready, just in case.)
5 fresh basil leaves
1 sprig fresh thyme
1 T extra virgin olive oil
1.5 T minced shallots
2 cloves minced garlic
1/2 cup Italian Arborio rice
1/3 cup good quality red wine
1 T balsamic vinegar
0.5 cup sliced mushrooms
1 T butter
1 T grated Romano cheese
Chopped Italian parsley for garnish

Preparation
This takes about 1/2 hour of cooking time.

In a large stock pot, heat the stock, basil, and thyme.
Keep simmering throughout preparation of the dish.

Next, heat oil over medium heat in a heavy-bottomed pan.
Add shallots and garlic.
Sautee for 2 minutes.

Add rice and stir to coat, but do not brown.
Add the red wine and balsamic vinegar, and allow most of it to be absorbed.
Add the mushrooms, stir in briefly, but do not allow the pan to completely dry up.

Add enough stock with a stock spoon to cover the rice completely and lower the heat to low.
As the liquid level drops below the rice slightly, add back enough stock to re-cover.
Stir the rice occasionally so that it does not stick and so it cooks evenly.

Continue this process for about 20 more minutes.
Taste the rice at this point to see if it is almost tender.
If so, allow the liquid level to drop until about 90 per cent is absorbed.
Stir in the butter and Romano cheese vigorously, then turn off the heat.

Garnish with parsley and more grated cheese.