Ingredients
- 1/4 cup extra-virgin olive oil
- 1 medium onion, cut into 1/4-inch dice
- 2 cups Arborio rice
- 1/2 cup red wine
- 3 1/2 cups chicken stock, hot
- 4 tablespoons (1/2 stick) unsalted butter
- 1/2 cup freshly grated Parmigiano-Reggiano, plus more for sprinkling
Directions
In a 12 to 14-inch skillet, heat the olive oil over medium heat. Add the onion and cook until softened and translucent but not browned, 8 to 10 minutes. Once the onions are translucent add the rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes.
Add the wine to the toasting rice, and then add a 4 to 6-ounce ladle of stock and cook, stirring, until it is absorbed. Continue adding the stock a ladle at a time, waiting until the liquid is absorbed before adding more. Cook until the rice is tender and creamy and yet still a little al dente, about 15 minutes. Stir in the butter and cheese until well mixed. Portion risotto into 4 warmed serving plates, serving with extra cheese.
















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By Cappy5757
Hilliard, OH
on December 31, 2012
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I added mushrooms to this recipe and serve it with filet mignon often. Great recipe!
By Melissa115
Sacramento, CA
on November 27, 2012
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Great risotto recipe. It's simple and delicious. I'm just curious if anyone has any suggestions to dress it up a bit? The purple color is kind of blah, so I wanted to add a little something, but I'm not sure what. Thanks!
By ShenyArre
Guatemala
on December 23, 2011
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Smooth flavor but delicious.
Read all 8 reviews