Red Wine Risotto

I decided to break from my more traditional risotto and do something a bit different.  This is a great side dish for cold winter days or when you find yourself wanting a purple starch component.  It’s rich, warming and really not that difficult.  It just needs a little attention.  I roasted up some lamb with oregano to go with it.  An arugula salad with lemon vinaigrette would be a great way to round it out.

Here is what you need

Ingredients

4 T Butter

1 Onion, minced

4 Cloves Garlic, minced

1 1/2 Cup Arborio Rice

1 Cup Red Wine (I like a young Chianti here)

5 Cups of Chicken, Vegetable, or Beef Broth

1/2 Cup Parmesan Cheese, shredded plus more for garnish

Flat leaf Parsley

First I got a smallish pot heating over medium and added in all of the broth.  We want the broth to be nice and hot when we start adding it to the rice.

Next I started heating a saute pan with medium heat.  A minute or two later I added 2 T of butter.  When it had melted and seemed hot, I tossed in the onions and sprinkled them with some salt and pepper.

These softened for 5-10 minutes and then in went the garlic.  A minute elapsed and the rice joined the party.  I stirred the rice around to get it nicely coated in oil.

Then I added the red wine, a half a cup at first.  This bubbled away and reduced for a little bit.  Then I added the other half cup.

When almost all of the liquid had been absorbed, I started portioning in the broth.  About 1/2 cup at a time, after each increment is absorbed add the next.  This, ideally, should be stirred pretty much constantly, so that the rice can evenly soak up the liquid and not get too stuck to the pan.

When there was a cup or so of broth left in the pot, I started tasting the rice for done-ness.  We’re looking for tender, creamy rice with a very  slight crunch in the center.  Think al dente.

The parmesan cheese and another 2 T of Butter go in next.  The little archer stirred this around too.

Once it is all melted in, adjust seasoning with some salt and pepper and it is ready to serve.  Garnish with some shredded Parmesan and freshly chopped parsley.

Next time, I am going to try increasing the fruity acidity flavors by substituting a couple or three cups of stock with more wine.  That should allow the wine to take more center stage.  Until then…

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4 responses to “Red Wine Risotto

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