Risotto al Cabernet

Name: Risotto al Cabernet
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 710 milliliters Arborio rice; 237 milliliters Cabernet Sauvignon, plus 1/2 cup for garnish; 3 liters chicken stock (low-sodium, if canned); 237 milliliters dry white wine; 59 milliliters olive oil; 237 milliliters minced onion; 237 milliliters grated Parmigiano, plus a bit more for garnish; 4 servings Salt and black pepper, to taste; 3 Tbsps unsalted butter

Risotto al Cabernet might be just the Mediterranean recipe you are searching for. This gluten free recipe serves 4. One serving contains 1204 calories, 37g of protein, and 38g of fat. Head to the store and pick up parmigiano, wine, butter, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes approximately 40 minutes.

Instructions

Bring chicken stock to a boil in a large saucepan; reduce to a simmer and keep warm while preparing risotto.

Ingredients you will need

Chicken Stock

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Sauce Pan

Heat olive oil in a 4-quart saucepan.

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Olive Oil

Equipment you will use

Sauce Pan

Add onion and a pinch of salt and saute over medium-low heat until it is soft and translucent but not at all browned.

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Onion

Salt

Add rice and continue to saute, coating rice with the oil, until grains are lightly toasted, about 4 to 6 minutes. Adjust heat as necessary to keep pan temperature relatively constant.

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Grains

Rice

Cooking Oil

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Frying Pan

Add white wine and stir until it is almost completely absorbed.

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White Wine

Begin adding simmering stock to rice, 1 ladleful at a time, stirring the rice constantly and continuing to cook at a constant low simmer.

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Stock

Rice

Add more stock each time the last addition is nearly, but not completely, absorbed.

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Stock

About 15 minutes after you begin adding stock, test rice by biting into a grain. It is done when it is almost cooked but still al dente, you should be able to feel a little bite in the middle of the grain, but it should not taste uncooked or gritty. Don't worry if you have not used all the stock.

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Grains

Stock

Rice

Remove risotto from heat and stir in butter, Parmesan and 1 cup of Cabernet wine until butter and cheese are melted. Adjust seasoning as necessary with salt and pepper.

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Salt And Pepper

Seasoning

Parmesan

Butter

Cheese

Wine

Transfer to a platter or individual shallow bowls.

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Bowl

Garnish with a drizzle of the wine and some grated Parmesan.

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Parmesan

Wine

Serve immediately.

Equipment

Sauce Pan

Frying Pan

Bowl

Ingredients

Servings:

710milliliters

Arborio rice 237milliliters

Cabernet Sauvignon, plus 1/2 cup for garnish 3liters

chicken stock (low-sodium, if canned)237milliliters

dry white wine 59milliliters

olive oil 237milliliters

minced onion 237milliliters

grated Parmigiano, plus a bit more for garnish 4servings

Salt and black pepper, to taste 3Tbsps

unsalted butter

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Felsina Berardenga Chianti Classico ( Half-bottle) with a 4.2 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.