Red Wine Risotto

Ingredients

• 2 cups (400g) Arborio rice 2 cups (400g) Arborio rice
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 cup (240ml) red wine 1 cup (240ml) red wine
• 4 cups (960ml) vegetable or chicken broth 4 cups (960ml) vegetable or chicken broth
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 tablespoon butter 1 tablespoon butter
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 10g, 5g
• Carbohydrates (total, sugars): 60g, 2g
• Protein: 10g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large saucepan, heat the olive oil and butter over medium heat.
2. 2.
   Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the Arborio rice to the pan and stir well to coat the grains with the oil and butter mixture.
4. 4.
   Pour in the red wine and cook until it is absorbed by the rice, stirring constantly.
5. 5.
   Gradually add the vegetable or chicken broth, one ladleful at a time, stirring continuously until each ladleful is absorbed before adding the next.
6. 6.
   Continue this process until the rice is cooked al dente, with a creamy texture. This should take approximately 20-25 minutes.
7. 7.
   Stir in the grated Parmesan cheese and fresh thyme leaves. Season with salt and pepper to taste.
8. 8.
   Remove from heat and let the risotto rest for a few minutes before serving.
9. 9.
   Serve the Red Wine Risotto hot, garnished with additional Parmesan cheese and fresh thyme leaves.

Treat your ingredients with care...

• Arborio rice — Use Arborio rice specifically for risotto as it has a high starch content, which contributes to the creamy texture of the dish.
• Red wine — Choose a good quality red wine that you enjoy drinking, as its flavor will greatly influence the taste of the risotto.
• Parmesan cheese — Opt for freshly grated Parmesan cheese for the best flavor and texture.

Tips & Tricks

• Stir the risotto continuously while adding the broth to ensure a creamy consistency.
• Use a wide and shallow pan to cook the risotto, allowing for better evaporation and absorption of flavors.
• Experiment with different types of red wine to find your preferred flavor profile.

Serving advice

Serve the Red Wine Risotto as a main course, accompanied by a fresh green salad and crusty bread.

Presentation advice

For an elegant presentation, mold the risotto into a round shape using a ramekin or a cookie cutter. Garnish with a sprig of fresh thyme and a sprinkle of grated Parmesan cheese.