Risotto with Wine
A good wintery dish. It'll warm cold bones and it's so wonderful to eat.
2 1/2 cups rice*
1/2 cup finely chopped white onion
1/2 cup unsalted butter
about 6-7 cups meat broth
2 1/2 cups red wine like Cabernet Sauvignon
1/2 cup freshly grated Italian Parmesan
1. In a large non stick pan cook the onions in 1/4 cup butter until they're translucent being careful not to brown them.
2. When the onions are ready add the rice, combine it well with the onions and butter, and toast it for about 2-3 minutes at high heat.
3. Add 2 cups of wine and mix well until it evaporates. Use a good full bodied red wine like Cabernet.
4. Add about 2 cups broth and reduce the heat to medium (canned broth should work well). Mix it frequently.
5. Once absorbed add 1/2 cup wine and cook it in.
6. Continue adding broth in the same quantity mixing frequently. Continue doing so until the rice is nearly cooked. This will take practice since every rice cooks differently.
7. When the rice is almost cooked, it should be 15-20 minutes according to package direction, add 1/4 cup butter and the Parmesan. Remove from the stove, cover the pan with the lid and let it stand for few minutes.
8. Serve the rice and accompanied it with extra Parmesan for the topping.
Notes:
This is one of many ways to make Risotto. It should be creamy, not too dry and certainly not soupy. It may take a little practice to get it right, but once you do it is well worth the effort.
* In my region the most used rice is Vialone Nano, it is particularly big with a rounded shape with a medium length. In any case Arborio and Carnaroli work well too.
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