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Risotto With Chianti Wine

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Ingredients
  Olive oil 1⁄4 Cup (4 tbs)
  Onion 1 Large, finely chopped
  Arborio rice 2 1⁄4 Cup (36 tbs)
  Chianti 1 Bottle (1 l)
  Chicken broth 3 Cup (48 tbs)
  Butter 5 Tablespoon
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
  Ground pepper To Taste
  Salt To Taste
Directions

In a large, heavy saucepan over medium heat, heat the oil and saute the onion until translucent.
Add the rice and stir until all the grains are coated.
Add 1 1/3 cups of the wine and cook, stirring constantly, until almost all the wine has been absorbed.
Repeat twice to use all the wine.
This will take about 10 to 12 minutes.
Add the broth and cook until the broth has been completely absorbed by the rice, about 6 to 8 minutes.
Stir in the butter, cheese, and salt and pepper, and serve at once.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Drink: 
Wine

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4.175
Average: 4.2 (18 votes)