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

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:

For More Details:

Judy Witts-FranciniDivina Cucina

 

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