Red Wine Risotto Recipe

Servings: 6

I love red wine risotto! I don’t know why risotto somehow got the reputation of being hard to prepare? Sure, it’s not a dish that you can throw on the stove and go take a nap while it does its thing, to make risotto you are committing to a lot of stirring, but stirring isn’t hard. Risotto is straightforward and easy, only takes about 18 minutes to cook, just needs a lot of stirring. I am finishing off the red wine risotto with some treviso, which is pretty much just long pointy radicchio, and makes for a great contrast in texture and flavor along with the risotto.

Recipe featured on Rachael Ray in Tuscany.

Ingredients

¼ c EVOO
1 medium onion, finely chopped
2 cloves of garlic, grated
1 cup red wine
1 ½ cups Arborio rice
6 cups chicken stock or other stock of choice
1 head of radicchio or 2 heads of treviso, chopped
1 cup grated parmigiano reggiano and pecorino cheese combined
4 tablespoons butter
Drizzle of pomegranate molasses or aged balsamic,
Pomegranate seeds and chopped parsley, to garnish

Directions

Warm up the stock in a medium pot.

In a risotto pot or other round bottomed pot, heat the EVOO over medium heat and add onion and let sweat for a few minutes. Add in garlic and stir for a minute then add rice. Let rice toast for a minute or two then add red wine and let absorb. Add 3-4 ladles of the warm stock into the rice and stir vigorously. Continue to add liquid and stir until absorbed. From the time you begin to add liquids the risotto will cook for 18 minutes. When the risotto is creamy, at about 16 minutes, wilt in the radicchio or treviso and then grated cheese, 4 tablespoons of butter cut into pieces and a drizzle of pomegranate molasses or aged balsamic.

Garnish with pomegranate seeds and chopped parsley. Serve in shallow bowls.

Red Wine Risotto Recipe

Ingredients

Directions

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