Red Wine And Rosemary Risotto |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This risotto goes excellent with lamb or beef because of the red wine and rosemary. Many people think it's difficult or time consuming to make risotto, but it's really not; you can add a lot more liquid at the beginning and let it simmer down, and my Italian friends who come to stay with us when racing in the Tour of California don't even heat up the broth, they just add it room temperature and use a little higher heat. Read more . I wrote this with the stock being kept warm; but you choose. It really doesn't make much (if any) difference. Ingredients:
1 quart low-sodium beef stock |
1 cup water |
1 tablespoon extra virgin olive oil |
1 tablespoon butter |
1/4 cup chopped shallot (or finely chopped onion) |
2 teaspoons minced fresh rosemary (if the stems are tender you can chop them as well, but if woody, remove the leaves and use only them) |
2 cups arborio rice |
1/2 cup red wine |
salt and freshly ground pepper, to taste |
1 tablespoon butter, to finish |
1/4 cup parmesan cheese |
Directions:
1. In a sauce pan combine the stock with 1 cup water; heat until hot - keep warm.
2. In a deep wide pan or risotto pan, heat the olive oil and butter together until the butter is melted; add the shallot and saute for a few minutes; add the rosemary and rice; saute until the rice is slightly translucent around the edges,, about 3 - 5 minutes. Add the wine; simmer briskly, stirring, until the wine is absorbed. Add 2 cups of the stock; simmer briskly (not a boil, just a very fast simmer), stirring occasionally until the stock has been absorbed. Add a pinch of salt along with about 1/2 cup liquid (1 standard ladle); simmer and stir until the stock has been absorbed. Continue adding liquid I/2 cup at a time, allowing each to absorb into the rice before adding more; until the rice is just tender and creamy looking (you may not have to use all the liquid). Taste the risotto, the rice should be tender but still firm. Add the butter and salt and pepper, to taste. Remove from the heat and stir in the Parmesan cheese. Add a little more broth if you like your risotto looser.
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