Risotto with Chianti Wine
|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)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Ground pepper||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.