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Mediterranean Red-Wine Risotto

posted in Food & Drink > Recipes
  • Ingredients

    4 1/2 cups reduced-sodium beef broth
    2 tablespoons extra-virgin olive oil
    1 medium onion, finely chopped
    2 cloves garlic, minced
    1 1/2 cups arborio, carnaroli or other Italian “risotto” rice
    1/4 teaspoon salt
    1 3/4 cups dry red wine, such as Barbera, Barbaresco or Pinot Noir
    2 teaspoons

  • Makes: 8 servings, about 3/4 cup each

    Active Time: 50 minutes

    Total Time: 50 minutes

  • Preparation

    1. Place broth in a medium saucepan; bring to a simmer over medium-high heat. Reduce the heat so the broth remains steaming, but is not simmering.
    2. .

  • 2. Heat oil in a Dutch oven over medium-low heat. Add onion and cook, stirring occasionally, for 5 minutes. Add garlic and cook, stirring, until the onion is very soft and translucent, about 2 minutes. Add rice and salt and stir to coat.

  • 3. Stir 1/2 cup of the hot broth and a generous splash of wine into the rice; reduce heat to a gentle simmer and cook, stirring constantly, until the liquid has been absorbed.

  • 3. (Cont'd) some wine, stirring after each addition until most of the liquid has been absorbed. After about 10 minutes, stir in tomato paste.

  • 3. (Cont'd) Continue to cook, adding broth and wine and stirring after each addition until most of the liquid is absorbed; the risotto is done when you’ve used all the broth and wine and the rice is creamy and just tender, 20 to 30 minutes more.

  • 4. Remove the risotto from the heat; stir in 3/4 cup cheese and pepper. Serve sprinkled with the remaining 1/4 cup cheese.



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