Cabernet Risotto
Per serving
Congressman Mike Thompson of California posted this recipe in one of the local papers from his grandmother. He strongly recommends that the red wine be cabernet sauvignon, but he says you can substitute a good zinfandel, if you insist
Ingredients
4 serv.- unsalted butter↗3 tablespoons
- olive oil↗1 tablespoon
- yellow onion↗1⁄2
diced
- cloves garlic↗3
crushed
- arborio rice or carnaroli rice↗1 1⁄2 cups
- cabernet sauvignon wine↗1 cup
- chicken stock↗5 -6 cups
hot
- sun-dried tomato packed in oil↗1⁄4 cup
drained and minced
- grated parmigiano-reggiano cheese↗1 cup
more to taste (4 ounces)
- kosher salt↗
- fresh black pepper↗
Step-by-step instructions
- 1
Heat the butter and olive oil together in a large saucepan over low heat.
- 2
When the butter is melted, add the onion and garlic, and saute until transparent, 7-8 minutes.
- 3
Add the rice, and stir with a wooden spoon until each grain begins to turn a milky white, about 2 minutes.
- 4
Add the wine, and continue to stir until it is completely absorbed by the rice.
- 5
Keeping the stock hot over low heat, add the stock, 1/2 cup at a time, stirring after each addition until nearly all the liquid is absorbed.
- 6
Continue to add stock and stir until the rice is tender but not mushy, a total of 18-20 minutes.
- 7
Stir in the tomatoes and cheese, taste again, and season with salt, pepper, and if you like, more cheese.
- 8
Serve immediately.
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