Red Wine Risotto
Incredibly rich, red wine flavor infused into the rice perfectly with the tomato and cheese. Typically from Northern Italy, choose a Pinot Noir or any other good Italian drinking wine.
Yield
8 servingsPrep
10 minCook
40 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 ½ | cups |
beef stock
low salt, or vegetable stock |
|
| 2 | tablespoons |
olive oil, extra-virgin
|
|
| 1 | medium |
onions
finely chopped |
|
| 3 | cloves |
garlic
crushed |
|
| ¼ | teaspoon |
salt
|
|
| 1 ½ | cups |
arborio (short-grain) rice
or other Italian risotto rice |
|
| 1 | each |
italian plum (roma) tomatoes
finely chopped |
|
| 1 | cup |
Parmesan cheese
finely grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | l |
beef stock
low salt, or vegetable stock |
|
| 3E+1 | ml |
olive oil, extra-virgin
|
|
| 1 | medium |
onions
finely chopped |
|
| 3 | cloves |
garlic
crushed |
|
| 1.3 | ml |
salt
|
|
| 355 | ml |
arborio (short-grain) rice
or other Italian risotto rice |
|
| 1 | each |
italian plum (roma) tomatoes
finely chopped |
|
| 237 | ml |
Parmesan cheese
finely grated |
|
Directions
Heat broth in a medium saucepan to almost simmering.
Heat oil in a large pot over medium-low heat. Add onion and cook stirring once in a while for about 5 minutes. Add garlic and stir constantly until the onion is very soft and translucent about another 1 to 3 minutes. Add rice and salt, stir to coat the rice.
Constantly stirring add about ½ cup of the beef stock along with some of the wine, continue stirring until absorbed. Continue cooking, stirring, adding about ½ cup of beef stock and some wine each time. Let the liquid absorb into the rice then add some more liquid. This will take about 20 to 30 minutes, until all the liquid has been used up and the rice transforms into a creamy and tender texture.
Remove from heat, stir in most of the Parmesan cheese. Serve with a sprinkle of parmesan cheese on top and some fresh ground pepper.
