Risotto al Cabernet
- Level: Easy
- Yield: 4 to 6 as a main course, 8 to 10 as a side dish
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 855
- Total Fat
- 28
- Saturated Fat
- 11
- Carbohydrates
- 103
- Dietary Fiber
- 4
- Sugar
- 9
- Protein
- 28
- Cholesterol
- 47
- Sodium
- 1737
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
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.