Red-Wine Risotto
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2½cups chicken broth
- 1tablespoon olive oil
- 2tablespoons butter
- 1medium yellow onion, chopped
- 2cloves garlic, smashed with the side of a knife
- 1cup arborio rice
- 2cups red wine
- Kosher salt
- 1cup freshly grated Parmigiano-Reggiano cheese
- 2tablespoons thinly sliced chives
- 1teaspoon fresh thyme leaves
Nutritional analysis per serving (4 servings)
573 calories; 21 grams fat; 10 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 52 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 21 grams protein; 921 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
In small saucepan, bring broth to a simmer. In medium saucepan, melt 1 tablespoon butter in oil over medium-low heat. When it foams, add onion and garlic; cook until softened. Pour in rice and stir to coat. Cook, stirring slowly, until rice is lightly toasted, about 3 minutes.
- Step 2
Pour in 1 cup wine and reduce over medium-high heat until almost gone. Add second cup and reduce once more. When pan liquid is syrupy, begin ladling in hot broth, ½ cup at a time. Stir rice and adjust heat so that it is just bubbling on the edges. Continue stirring and adding broth as needed. Rice is done when it is tender but still firm to the bite in center. If you run out of broth before rice is cooked, add hot water. Mixture should be creamy and loose, not soupy. Taste and adjust seasoning.
- Step 3
Stir in ½ cup cheese and remaining tablespoon butter. Fold in chives and thyme. Serve risotto, passing the remaining cheese at the table.
Private Notes
Comments
I had red wine to use up (before a vacation) so I decided to make this. I didn't have a full 2 cups of wine so I used more stock. The risotto was very tasty. Next time I would stir in even more fresh herbs, for appearance. The risotto is very dark and the flecks of green looked nice. Very tasty dish and an excellent side dish for a grilled fish.
I love this recipe. Didn’t have chicken broth, so used veggie broth. Added two different kinds of mushrooms and fresh rosemary since that’s what we had on hand. We will definitely have this again.
Made this last night- It turned out great. I didn't have the herbs called for so used some parsley- It between the onion and sauteing the rice, I added mushrooms, sauteing them for about 2 minutes. The two cups of wine I think was key to giving it a nice depth. The best risotto I've ever made.
It was good but kind of one-note. I liked it better after I added some leftover mushroom-red wine-cream sauce.
This was great. Bought a cheap $6 red blend and it worked great. Had enough to drink the two glasses that were left in the bottle. Used extra Parmesan and left out the thyme. Really enjoyed this!
A hit