I’ve been willing to try this red wine risotto for a long time, I thought I would have to wait Autumn again but with yesterday’s cold, grey and rainy weather, I decided it was the right time to make it. Plus I had red wine left over at home (and I don’t drink red wine!).
Positive: Very easy.
Negative: Any risotto needs a little bit of patience to make. BUT. If you don’t have much time, I invite you to finish the cooking part in pressure cooker: add all the broth, close pressure cooker, when it whistles count 7 minutes. Just add parmesan cheese, pepper and serve.
- 20 cl red wine
- 1 onion
- 40 g parmesan cheese
In your pantry:
- 300 g rice for risotto
- 1 l broth (I used chicken broth but you go for a vegetarian version
I find it easier to prepare all the ingredients before:
- grate parmesan cheese
- prepare broth in a pan, it should remain boiling
- chop onion thinly
- weigh rice and wine
Heat a large pan or a wok with some olive oil. Add chopped onion and cook for 3-4 minutes on medium heat.
Add rice and cook it for 2-3 minutes while stirring occasionally. It should become translucent.
Pour red wine and bring quickly to a boil until all the liquid has evaporated.
Add a large spoonful of hot broth and cook until complete absorption, while stirring frequently. Repeat this operation until rice is cooked.
Turn off heat. Combine parmesan cheese and season with ground black pepper to taste.
My advice: This risotto is great on its own but I’m already thinking about adding sausage and Trevisano radicchio next time, or peas, or mushroom… Yumm…