Ingredients to make Risotto with red wine:
- 3 tablespoons of butter
- 1 onion
- 1 clove garlic
- 400 grams of risotto rice (Arborio rice)
- 700 ccs of red wine
- 1 liter of chicken broth
- 150 grams of Parmesan cheese
- 1 pinch of salt
How to make Risotto with red wine:
- Thoroughly chop the onion and the garlic clove, put in a large non-stick frying pan in which the block of butter will have been heated, when it begins to melt due to the heat of the fire, put the minced garlic and onion in the frying pan, stir it to mix with the butter and keep it on medium high heat until it softens.
- Add the Arborio rice and cook for about 30 seconds.
- Stir with a wooden utensil to absorb the butter, then bathe it with half the red wine and let it bubble over high heat, stirring frequently to prevent it from sticking to the bottom until the wine has almost completely consumed.
- Then pour over the rice with a ladle the equivalent of a glass or so of the liquid, a mixture of 1 liter of broth and 1 liter of water, which will be heated in a separate saucepan.
- Let boil until practically all the broth has disappeared, add another ladle again and so on.
- The broth will be administered with the water little by little as it is absorbed by the rice, so that the rice slowly releases the starch, thus contributing to the creaminess that the risottos require.
- During this process and when the rice has lost its hardness, you can add whatever salt you see fit.
- When you notice that the rice is almost done, add the other half of the red wine and keep boiling once more, without forgetting to stir, until the wine is extinct, at which point the grated Parmesan cheese will be incorporated and it is turned with the spatula (important that it is made of wood) until the cheese has melted and integrated with the rice.
- Turn off and serve immediately.
- It is appropriate to grate a little more Parmesan over the already plated risotto.
