Risotto al Vino Rosso Recipe by Judy Witts-Francini
Risotto al Vino Rosso Recipe by Judy Witts-Francini
Risotto al Vino Rosso Recipe by Judy Witts-Francini
An evening of Italian cooking at Ginger’s Kitchenware in Bend, Oregon:
Risotto al Vino Rosso – This simple, no-stir risotto with red wine recipe is divine.
Serves 4
You Will Need:
- 1/4 cup extra-virgin olive oil
- 1 medium onion, cut into 1/4″ dice
- 2 cups Arborio rice (do not rinse or soak)
- 4 cups red wine (Chianti Reserva works well)
- 4 cups chicken or vegetable broth (heated)
- 4 TBSP (1/2 stick) unsalted butter
- 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
How To:
- In a 12 to 14-inch pot, heat the olive oil over medium heat (clay or cast iron pots work best)
- Add the diced onion and cook until softened, 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 and broth to the toasting rice. Bring to a boil, cover and let cook for 14 minutes. *Do not stir during cooking – that only comes at the end
- Salt to taste
- The rice should be “al dente”
- Stir in the butter and cheese until well mixed and creamy
Portion risotto onto 4 warmed serving plates and top with grated cheese
Read About WAVEJourney’s Italian Cooking Class:
Tuscan Cooking at Ginger’s Kitchenware with Judy Witts-Francini
More Recipes From Tuscany by Judy Witts-Francini:
- Fettuna (Bruschetta) – Italian Garlic Toast
- Sformata di Spinaci e Ricotta – Spinach and Ricotta Flan
- Braciole con Capperi e Formaggio – Beef Scallopine with Capers and Cheese
- Frittelle di Riso – Rice Fritters
For More Details:
Judy Witts-Francini – Divina Cucina
