Red Wine Risotto

When the rice dries again and needs more liquid add the remaining wine.

Red wine risotto. Heat the butter and oil in a large shallow pan. In medium saucepan melt 1 tablespoon butter in oil over medium-low heat. 12 cup grated Parmesan plus additional for garnish.

Add half the broth and cook over high heat stirring constantly. Bright risottos featuring greens or bright herbs should be paired with citrus-based white wines such as Pinot Grigio or Viognier. Add the rice to the shallot mixture and stir to coat the grains.

I dont know if the States has been inflicted with Jamie Oliver the irritatingly ubiquitous British TV chef yet but if so you should check out his risotto with red wine smoky bacon and. Cook stirring frequently until rice has absorbed nearly all of the wine about 10 minutes. 14 cup chopped fresh Italian parsley leaves.

In a large saucepan heat the olive oil. It seems a bit weird but it can work with flavours that traditionally accompany red wine for example mushroom risotto can work with red or white wine If you do try a red wine in your risotto stick to dryer styles over fruity and sweet ones. However if you are catering for vegetarians or having a meat free Monday you can just leave the steak out and substitute the chicken stock for vegetable stock.

Keep stirring until completely absorbed. Salt and freshly ground black. Stir 1 cup broth into rice mixture cooking and stirring until broth is almost completely absorbed 3 to 5 minutes.

Rich red-wine-infused risotto is served as a first course or side dish all over Northern Italy. Add 1 cup stock and cook stirring frequently until rice has absorbed nearly all of the stock. Once the rice is almost tender take the pan off the heat and stir in the knob of butter and the tomato paste.