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Risotto with Chianti Wine

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  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

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: 
Main Dish

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3578 Calories from Fat 1172

% Daily Value*

Total Fat 133 g204.7%

Saturated Fat 56.9 g284.6%

Trans Fat 0 g

Cholesterol 216.2 mg72.1%

Sodium 3213.2 mg133.9%

Total Carbohydrates 379 g126.2%

Dietary Fiber 5.6 g22.3%

Sugars 48.9 g

Protein 32 g64.1%

Vitamin A 43.6% Vitamin C 38.8%

Calcium 86.7% Iron 35.7%

*Based on a 2000 Calorie diet


Risotto With Chianti Wine Recipe