Risotto al Cabernet

Total Time:
40 min
Prep:
10 min
Cook:
30 min

Yield:
4 to 6 as a main course, 8 to 10 as a side dish
Level:
Easy

Ingredients
  • 12 cups chicken stock (low-sodium, if canned)
  • 1/4 cup olive oil
  • 1 cup minced onion
  • Salt and black pepper, to taste
  • 3 cups Arborio rice
  • 1 cup dry white wine
  • 3 tablespoons unsalted butter
  • 1 cup grated Parmigiano, plus a bit more for garnish
  • 1 cup Cabernet Sauvignon, plus 1/2 cup for garnish
Directions
  • Bring chicken stock to a boil in a large saucepan; reduce to a simmer and keep warm while preparing risotto.

  • Heat olive oil in a 4-quart saucepan. Add onion and a pinch of salt and saute over medium-low heat until it is soft and translucent but not at all browned. Add rice and continue to saute, coating rice with the oil, until grains are lightly toasted, about 4 to 6 minutes. Adjust heat as necessary to keep pan temperature relatively constant. Add white wine and stir until it is almost completely absorbed.

  • Begin adding simmering stock to rice, 1 ladleful at a time, stirring the rice constantly and continuing to cook at a constant low simmer. Add more stock each time the last addition is nearly, but not completely, absorbed.

  • About 15 minutes after you begin adding stock, test rice by biting into a grain. It is done when it is almost cooked but still al dente, you should be able to feel a little bite in the middle of the grain, but it should not taste uncooked or gritty. Don't worry if you have not used all the stock.

  • Remove risotto from heat and stir in butter, Parmesan and 1 cup of Cabernet wine until butter and cheese are melted. Adjust seasoning as necessary with salt and pepper. Transfer to a platter or individual shallow bowls. Garnish with a drizzle of the wine and some grated Parmesan. Serve immediately.


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    Recipe courtesy of Food Network Kitchen