Risotto with Red Wine

Risotto with red wine is most often served as a warm appetizer for a more festive lunch or dinner. Of course, no one will object if you serve it as a main course or offer it as a side dish to roasted meat or steaks in sauce.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 40 g Butter, unsalted

  • 0.5 piece Onion, raw

  • 320 g Rice, white, medium grain

  • 0.5 l Alcohol, Wine, Red

  • 0.5 l Soup base, chicken, cube

  • pieces Salt, table

  • 1 handful Cheese, Parmesan, grated

  • pieces Butter, unsalted

  • pieces Parsley, fresh

Steps

  1. Pour the broth into a pot and slowly heat it over moderate heat. Once the broth comes to a boil, reduce the heat to low to keep it warm.

  2. Peel and finely chop the onion. Melt the butter in a pan and sauté the chopped onion until translucent. Add the rice and cook it with the onion, stirring until it becomes translucent. Pour in the wine and cook it while stirring.

  3. Once the wine comes to a boil, add one or two ladles of hot broth to the pan. There should be just enough liquid to cover the rice. Season with pepper and salt to taste and stir until the rice absorbs all the liquid, then add more broth. Continue stirring the rice and gradually adding broth for the next 15 to 20 minutes.

  4. When the risotto is creamy but the rice is still slightly firm, remove the pan from the heat. Add half a ladle of broth, grated Parmesan, and a small piece of butter. Mix well, cover, and let the risotto rest for 5 minutes.

  5. Serve the prepared risotto on plates, garnish with parsley leaves if desired, and serve immediately.

Nutrition Information (Per 100g)

  • Calories: 210.64 kcal
  • Fat: 3.94 g
    • Saturated Fat: 2.45 g
  • Carbohydrates: 28.4 g
    • Sugars: 0.21 g
  • Protein: 2.77 g
  • Fiber: 0 g