Red Wine Risotto

Risotto with red wine is a famous dish in Northern Italy, in particular Lombardy, Piedmont and Veneto. Use a full bodied and tannic red wine for best results…

Ingredients (for 2)

1 cup white rice
1 cup red wine
2 tbsp grated Parmesan cheese
3 cups vegetable stock
1 shallot
2 tbsp butter
2 tbsp olive oil
salt & black pepper

Directions

Take a large saucepan or skillet and heat olive oil over medium heat
In a different deep saucepan bring vegetable stock to a simmer
Thinly dice shallots, or onions, and add them to the pan with the oil; cook for 3 minutes or until translucent
Stir in the rice and toast it at high heat until warm (2-3 minutes)
Add the red wine and stir continuously over medium heat until absorbed (about 4-5 minutes)
Add hot broth in small quantities, stirring continuously, until absorbed
Season with salt and black pepper to taste
When the rice is cooked through, but remains firm to the bite, remove from the heat
Add the butter and Parmesan cheese, and stir rapidly to make it creamy
Let it rest for a couple of minutes and then serve!