Pasta, Noodles and Rice Recipes - Red Wine Risotto Recipe

  
 

Pasta, Noodles and Rice Recipes - Red Wine Risotto Recipe

Ingredients

Serve 4

  • 600 ml/1 pint Chicken Stock

  • 450 ml/3/4 pint red wine

  • 1 tablespoon olive oil

  • 125 g/4 oz butter

  • 2 garlic cloves, chopped

  • 2 red onions, chopped

  • 300 g/10 oz arborio or carnaroli rice

  • 250 g/8 oz field mushrooms, sliced

  • 175 g/6 oz Parmesan cheese, freshly grated

  • salt and pepper

Method:

  1. Place the stock and red wine in a large saucepan and simmer gently.

  2. Heat the olive oil and half of the butter in a heavy based saucepan, add the garlic and onions, and gently sauté for 5 minutes, but do not brown.

  3. Add the rice and stir well to coat each grain with the butter and oil. Add enough of the stock to just cover the rice, stir again and simmer gently, stirring as frequently as possible.

  4. When most of the liquid has been absorbed, add more stock; keep adding stock a little at a time, stirring and simmering gently until all the stock is absorbed.

  5. When half of the stock has been incorporated, add the mushrooms and season with salt and pepper. The rice should be stained with the color of the wine, giving it a rich dark red color.

  6. When all the stock has been added, and the rice is just cooked with a good creamy sauce, add most of the Parmesan and the remaining butter, and mix well.

  7. Garnish with a little grated Parmesan and serve.