Red Wine Risotto

Name: Red Wine Risotto
Ingredients: 4 1/2 cups beef stock low salt, or vegetable stock; 2 tablespoons olive oil, extra-virgin; 1 medium onions finely chopped; 3 cloves garlic crushed; 1/4 teaspoon salt; 1 1/2 cups arborio (short-grain) rice or other Italian risotto rice; 1 each italian plum (roma) tomatoes finely chopped; 1 cup parmesan, parmigiano-reggiano cheese, grated finely grated

8 ingredients

11 steps

Ingredients

4 1/2 cups beef stock low salt, or vegetable stock
2 tablespoons olive oil, extra-virgin
1 medium onions finely chopped
3 cloves garlic crushed
1/4 teaspoon salt
1 1/2 cups arborio (short-grain) rice or other Italian risotto rice
1 each italian plum (roma) tomatoes finely chopped
1 cup parmesan, parmigiano-reggiano cheese, grated finely grated

Directions

1

Heat broth in a medium saucepan to almost simmering.
2

Heat oil in a large pot over medium-low heat.
3

Add onion and cook stirring once in a while for about 5 minutes.
4

Add garlic and stir constantly until the onion is very soft and translucent about another 1 to 3 minutes.
5

Add rice and salt, stir to coat the rice.
6

Constantly stirring add about 1/2 cup of the beef stock along with some of the wine, continue stirring until absorbed.
7

Continue cooking, stirring, adding about 1/2 cup of beef stock and some wine each time.
8

Let the liquid absorb into the rice then add some more liquid.
9

This will take about 20 to 30 minutes, until all the liquid has been used up and the rice transforms into a creamy and tender texture.
10

Remove from heat, stir in most of the Parmesan cheese.
11

Serve with a sprinkle of parmesan cheese on top and some fresh ground pepper.