Red wine risotto

Red wine risotto

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(7 ratings)

Prep: 10 mins - 20 mins Cook: 40 mins

Easy

3 as a main, 6 as a starter
Get your dinner party off to a great start with red wine risotto

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal290
  • fat12g
  • saturates8g
  • carbs28g
  • sugars0g
  • fibre0g
  • protein3g
  • salt1.2g
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Ingredients

  • 450-500ml/16-18fl oz chicken or vegetable stock, more if needed

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 85g butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 medium onion, chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 200g round grain risotto rice, such as arborio or carnaroli

    Risotto rice

    To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…

  • 500ml red wine, a merlot is ideal
  • grated Parmesan (or vegetarian alternative), to serve

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

Method

  1. Heat the stock in a saucepan and keep it warm at the side of the stove. Melt half the butter in a shallow saucepan or casserole, add the onion with salt and pepper and sauté for 5-7 minutes until soft, but not browned. Stir in the rice and sauté it, stirring constantly, until it absorbs the butter, about 2 minutes.

  2. Stir in about half the wine with a little salt and pepper and simmer, stirring, until the rice starts to dry, 5-7 minutes. Add a couple of ladlefuls of hot stock and continue simmering, stirring gently but constantly. When the rice dries again and needs more liquid, add the remaining wine.

  3. Continue cooking, stirring all the time and adding more stock in batches. At the end of cooking, the rice should be tender, still slightly al dente (chewy) and creamy from the starch that has begun to leach from the grains. This will take 25 to 35 minutes and don’t hesitate to use plenty of stock.

  4. Take the risotto from the heat, add the remaining butter in pieces, and stir it into the rice as it melts. Taste and adjust the seasoning. Serve the risotto in shallow bowls or on deep plates with a sprinkling of Parmesan. It is best served at once, though it can be kept warm for a few minutes. If necessary, soften it with a little more stock just before serving.

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Comments, questions and tips

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Comments (11)

paypol's picture
3

I made this and served it with chicken stuffed with goats cheese and wrapped in bacon - it was a nice complementary dish. I wouldn't eat a whole bowl for my main course but risotto is more of a starter or accompaniment anyway.

gemma467's picture
4

Also might sound odd put a pinch of sugar lifts this dish a little

gemma467's picture
4

Loved it :-) ... Just a suggestion but pan fried sea bream and cherry tomatoes on the bed of Red wine risotto is lush x

gstoytcheva's picture

Add cubes of soft feta cheese or goat cheese to it and it is absolutely fabulous (this is how I ate red wine risotto for the fist time and I loved it). You can also top it with caramelised small onions.

lizcurmi's picture
5

Very good recipe... i added chorizo to the recipe which really went well..will definitely make it again.

nsrhodes's picture
5

I have to admit, I had my worries that this would be a bit boring, but I added some mushrooms and served it up with a fennel and orange salad. Absolutely lovely!

nigel_b's picture
4

I don't think this recipe is intended be considered as a one-dish meal, but it does make a great accompaniment to others, e.g. fried or oven-baked Italian sausages (with a green salad) or baked aubergines with tomato and mozzarella (melanzane al forno).

nigel_b's picture
4

I don't think this recipe is intended be considered as a one-dish meal, but it does make a great accompaniment to others, e.g. fried or oven-baked Italian sausages (with a green salad) or baked aubergines with tomato and mozzarella (melanzane al forno).

ninahunter's picture

I love cooking with wine, sometimes I even put in my food!! but this time I think i would stick to drinking it,it does not appeal,something is missing nina

sandieb's picture

I agree with centauri and I haven't even tried this yet, but my immediate thought as I read the recipe was " I think it needs some mushrooms or something" :o)

centauri93's picture
2

Good texture, but in all honesty tasted little better than gritty wine. Could do with some spinach, veggies or bacon to cut the flavour

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