Red wine risotto

Red wine risotto

By
From
Meat
Serves
4
Photographer
Dean Cambray

I love this rich, tasty risotto as it is so easy to make. All the stock is poured in at the same time – instead of laboriously adding it, a ladleful at a time – and all you need to do is give it a stir from time to time.

Ingredients

Quantity Ingredient
2 cups red wine
50g sugar
2 bay leaves
1 1/2 cups good-quality chicken stock
3 tablespoons olive oil
1 small onion, finely diced
2 garlic cloves, crushed
1 cup arborio rice
salt
freshly ground black pepper
1 tablespoon butter
1 tablespoon grated parmesan
1 tablespoon snipped chives
1 tablespoon parsley, chopped

Method

  1. Place the red wine, sugar and 1 bay leaf in a medium saucepan. Heat gently until the sugar dissolves then bring to the boil. Boil vigorously until reduced by half. Stir in the stock and bring to a simmer.
  2. Heat the oil in a heavy-based saucepan. Add the onion, garlic and the other bay leaf and sauté gently until soft and translucent. Add the rice and stir well for 2 minutes to ensure it is coated with oil. Season well, then add the hot stock-wine mixture and bring to the boil. Lower the heat to a gentle simmer and cook for 18–20 minutes, stirring from time to time. Towards the end of the cooking time stir more frequently, to make sure the risotto doesn’t catch and burn.
  3. Remove the risotto from the heat and stir in the butter, cheese and herbs before serving.
Tags:
Meat
Adrian
Richardson
La
Luna
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