Italian Vegetables Recipes - Red Wine Risotto Recipe

Ingredients

• 2 cups Valpolicella or other red wine

• 2 1/2 cups hot chicken stock (refer recipe)

• 1/2 cup butter

• 2 tbsp olive oil

• 2 garlic cloves, finely chopped

• 2 red onions, chopped

• 1 1/2 cups risotto rice

• 8 ox field mushrooms,. trimmed and sliced

• 2/3 cup Parmesan cheese, freshly grated

• salt and pepper

Serves 4

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Method:

1. Heat the red wine in a large saucepan to a gentle simmer. Add the hot stock.

2. Melt 1/4 cup of the butter with the oil in a heavy-based saucepan. Add the garlic and onions and sauté gently for 5 minutes, until softened but not colored.

3. Add the rice and stir well to coat the grains with the butter and oil. Add the hot stock mixture, a large ladleful at a time, stirring until each addition is absorbed into the rice.

4. Continue adding the stock mixture in this way, cooking until the rice is creamy but the grains are still firm. This should take about 20 minutes.

5. When half of the stock has been incorporated, add the mushrooms and season to taste with salt and pepper.

6. When all the stock has been added and the rice is just cooked, add most of the Parmesan and the remaining butter and mix well.

7. Cover and leave the risotto to rest for a few minutes, garnish with a little grated Parmesan and serve.