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INGREDIENTS
DIFFICULTY: MEDIUM PREP. TIME: 30 MIN COOKING TIME: 30 MIN SERVINGS: 4 COST: MEDIUM
1/2 LB. WHITE RICE, NOT PARBOILED
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1 CUP DRY RED WINE
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2 QUARTS ( 2 L.) CHICKEN BROTH, BOILING.
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2 TO 3 TABLESPOONS UNSALTED BUTTER
+ A LITTLE MORE TO CREAM THE RISOTTO |
1 LARGE ONION, FINELY DICED
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3 OZ. (90 GR.) GRATED PARMIGIANO REGGIANO CHEESE + MORE TO SERVE
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SALT TO TASTE
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RECIPE
IN A LARGE PAN, OVER MEDIUM HEAT, MELT THE BUTTER. ADD THE ONION, SALT AND STIR, SAUTE' UNTIL THE ONION IS TRANSLUCENT.
ADD THE RICE AND STIR, LET THE RICE COOK A FEW MINUTES,STIRRING OCCASIONALLY, THEN ADD THE RED WINE AND STIR. THE WINE HAS TO REDUCE COMPLETELY.
ONCE THE WINE IS REDUCED START ADDING THE BROTH, ONE TO TWO LADLES AT A TIME, STIR AND LET EVAPORATE COMPLETELY BEFORE ADDING MORE BROTH. KEEP ON ADDING BROTH AND REDUCING IT UNTIL THE RICE IS COOKED AL DENTE, DON'T OVER COOK THE RICE. CHECK FOR SALT, IF YOU HAVE TO, ADD SOME, IT DEPENDS ON HOW SALTED YOUR BROTH IS.
ADD ABOUT ONE TABLESPOON OF BUTTER (OPTIONAL) AND THE PARMIGIANO REGGIANO CHEESE, STIR.
COVER THE RISOTTO AND LET IT REST ABOUT 5 MINUTES.
SERVE HOT WITH EXTRA PARMIGIANO REGGIANO CHEESE, ENJOY!!
ADD THE RICE AND STIR, LET THE RICE COOK A FEW MINUTES,STIRRING OCCASIONALLY, THEN ADD THE RED WINE AND STIR. THE WINE HAS TO REDUCE COMPLETELY.
ONCE THE WINE IS REDUCED START ADDING THE BROTH, ONE TO TWO LADLES AT A TIME, STIR AND LET EVAPORATE COMPLETELY BEFORE ADDING MORE BROTH. KEEP ON ADDING BROTH AND REDUCING IT UNTIL THE RICE IS COOKED AL DENTE, DON'T OVER COOK THE RICE. CHECK FOR SALT, IF YOU HAVE TO, ADD SOME, IT DEPENDS ON HOW SALTED YOUR BROTH IS.
ADD ABOUT ONE TABLESPOON OF BUTTER (OPTIONAL) AND THE PARMIGIANO REGGIANO CHEESE, STIR.
COVER THE RISOTTO AND LET IT REST ABOUT 5 MINUTES.
SERVE HOT WITH EXTRA PARMIGIANO REGGIANO CHEESE, ENJOY!!
