RED WINE RISOTTO
Get your dinner party off to a great start with red wine risotto
Provided by Anne Willan
Categories Dinner, Lunch, Main course, Starter, Supper
Time 1h
Yield 3 as a main, 6 as a starter
Number Of Ingredients 6
Steps:
- Heat the stock in a saucepan and keep it warm at the side of the stove. Melt half the butter in a shallow saucepan or casserole, add the onion with salt and pepper and sauté for 5-7 minutes until soft, but not browned. Stir in the rice and sauté it, stirring constantly, until it absorbs the butter, about 2 minutes.
- Stir in about half the wine with a little salt and pepper and simmer, stirring, until the rice starts to dry, 5-7 minutes. Add a couple of ladlefuls of hot stock and continue simmering, stirring gently but constantly. When the rice dries again and needs more liquid, add the remaining wine.
- Continue cooking, stirring all the time and adding more stock in batches. At the end of cooking, the rice should be tender, still slightly al dente (chewy) and creamy from the starch that has begun to leach from the grains. This will take 25 to 35 minutes and don't hesitate to use plenty of stock.
- Take the risotto from the heat, add the remaining butter in pieces, and stir it into the rice as it melts. Taste and adjust the seasoning. Serve the risotto in shallow bowls or on deep plates with a sprinkling of Parmesan. It is best served at once, though it can be kept warm for a few minutes. If necessary, soften it with a little more stock just before serving.
Nutrition Facts : Calories 290 calories, Fat 12 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 28 grams carbohydrates, Protein 3 grams protein, Sodium 1.2 milligram of sodium
RED-WINE RISOTTO
Provided by Amanda Hesser
Categories dinner, project, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In small saucepan, bring broth to a simmer. In medium saucepan, melt 1 tablespoon butter in oil over medium-low heat. When it foams, add onion and garlic; cook until softened. Pour in rice and stir to coat. Cook, stirring slowly, until rice is lightly toasted, about 3 minutes.
- Pour in 1 cup wine and reduce over medium-high heat until almost gone. Add second cup and reduce once more. When pan liquid is syrupy, begin ladling in hot broth, 1/2 cup at a time. Stir rice and adjust heat so that it is just bubbling on the edges. Continue stirring and adding broth as needed. Rice is done when it is tender but still firm to the bite in center. If you run out of broth before rice is cooked, add hot water. Mixture should be creamy and loose, not soupy. Taste and adjust seasoning.
- Stir in 1/2 cup cheese and remaining tablespoon butter. Fold in chives and thyme. Serve risotto, passing the remaining cheese at the table.
Nutrition Facts : @context http, Calories 534, UnsaturatedFat 8 grams, Carbohydrate 52 grams, Fat 19 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 9 grams, Sodium 889 milligrams, Sugar 5 grams, TransFat 0 grams
RED WINE RISOTTO WITH PEAS
Provided by Giada De Laurentiis
Categories appetizer
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring the broth to a simmer over medium-high heat. Cover the broth and keep it warm over very low heat.
- Melt the butter in a heavy large saucepan over medium heat. Add the onion and saute until translucent, about 8 minutes. Stir in the garlic and saute for 30 seconds. Stir in the rice and cook for about 2 minutes until the rice is toasted. Add the wine and stir until it is absorbed, about 1 minute. Add 3/4 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 6 minutes. Repeat, adding 3/4 cup of hot broth 2 more times, stirring often, about 12 minutes longer. At this point, the risotto can be made 4 hours ahead. Refrigerate the risotto (the rice will still be firm) and remaining broth, uncovered, until cool, then cover and keep them refrigerated until ready to proceed.
- Bring the remaining broth to a simmer, then cover and keep it warm over very low heat. Stir 3/4 cup of hot broth into the partially cooked risotto over medium heat until the broth is absorbed and the risotto is hot, about 3 minutes. Add the remaining broth and simmer until the rice is just tender and the mixture is creamy, about 5 minutes longer. Stir in the peas and parsley. Add the 1/2 cup of Parmesan. Season, to taste, with salt and pepper. Spoon the risotto into bowls. Sprinkle additional cheese over and serve.
RED WINE RISOTTO WITH CHORIZO
Provided by Food Network
Categories main-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Render chorizo in a saucepan that is large enough for risotto. Remove chorizo but leave fat in the pan. Add the olive oil and cook the onions until translucent.
- Add the rice. Stir for about 3 to 4 minutes. Add the wine and cook down. Start adding the stock, two ounces at a time, keeping the heat on low.
- Stir constantly with a wooden spoon until cooked, should be al dente. Finish with butter, cheese, peas, and chorizo.
RISOTTO WITH RED WINE AND SAUSAGES
Make and share this Risotto With Red Wine and Sausages recipe from Food.com.
Provided by AmandaInOz
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Take the skin off the sausages, and pinch the meat into a non-stick frying pan. Fry meat until crusty and golden, then drain off the oil, and set the meat aside.
- Heat the olive oil and half the butter in a pan. Fry the onion gently until softened but not brown. Add the rice, and using a wooden spoon, toss well until the rice is coated in the buttery onions. Pour in red wine and bring to a boil, stirring.
- Add a ladle full of the hot stock to the rice. Stir carefully over medium heat until the stock has been absorbed. Continue to add the stock a ladle full at a time. This should take about 20 minutes.
- Add the sausage meat, and stir for another 10 minutes until the rice is cooked but not soft.
- Turn off the heat and add the Parmesan, remaining butter, and salt and pepper to taste. Stir through. Cover and leave to rest for 3-4 minutes before serving.
RED WINE RISOTTO WITH PEAS
The title of the recipe says it all. This sounds so good, I'll be making it for dinner tonight. Recipe courtesy Giada De Laurentiis Episode#: EI1F06
Provided by Nana Lee
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring the broth to a simmer over medium-high heat.
- Cover the broth and keep it warm over very low heat.
- Melt the butter in a heavy large saucepan over medium heat.
- Add the onion and saute until translucent, about 8 minutes.
- Stir in the garlic and saute for 30 seconds.
- Stir in the rice and cook for about 2 minutes until the rice is toasted.
- Add the wine and stir until it is absorbed, about 1 minute.
- Add 3/4 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 6 minutes.
- Repeat, adding 3/4 cup of hot broth 2 more times, stirring often, about 12 minutes longer.
- At this point, the risotto can be made 4 hours ahead.
- Refrigerate the risotto (the rice will still be firm) and remaining broth, uncovered, until cool, then cover and keep them refrigerated until ready to proceed.
- Bring the remaining broth to a simmer, then cover and keep it warm over very low heat.
- Stir 3/4 cup of hot broth into the partially cooked risotto over medium heat until the broth is absorbed and the risotto is hot, about 3 minutes.
- Add the remaining broth and simmer until the rice is just tender and the mixture is creamy, about 5 minutes longer.
- Stir in the peas and parsley.
- Add the 1/2 cup of Parmesan.
- Season, to taste, with salt and pepper. Spoon the risotto into bowls.
- Sprinkle additional cheese over and serve.
RED WINE RISOTTO WITH DUCK & GARLICKY MUSHROOMS
A great way to use up leftover duck in a rich, luxurious supper dish
Provided by Jane Hornby
Time 40m
Number Of Ingredients 12
Steps:
- Heat 1 tbsp butter in a wide saucepan, then add the onion, carrots and celery. Cover, then gently cook for 10 mins until soft. Tip in two-thirds of the garlic, fry for 1 min, turn up the heat, then add the thyme and rice. Stir for a few mins, then add the wine and let it reduce to almost nothing.
- Stir in the stock over a medium heat, ladle by ladle, waiting for each addition to absorb before adding the next. Keep the heat on medium - too hot and the stock will evaporate rather than be absorbed by the rice. When the rice is creamy and justcooked, take off the heat, add the duck, then cover for 5 mins to heat through.
- Melt the remaining butter in another wide pan, add the mushrooms, then fry them on a high heat for about 3 mins until golden. Add the remaining garlic, fry for 1 min more, then season. Stir the mushrooms into the risotto, then scatter with parsley and serve.
Nutrition Facts : Calories 638 calories, Fat 26 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 9 grams sugar, Protein 28 grams protein, Sodium 1.82 milligram of sodium
More about "red wine risotto recipes"
WILD MUSHROOM-AND-RED WINE RISOTTO RECIPE
From foodandwine.com
5/5 Total Time 30 minsServings 6
- In a large saucepan, heat the olive oil. Add the onion, season with salt and pepper and cook over moderate heat, stirring, until softened, about 5 minutes. Add the rice and cook, stirring, for 1 minute. Add the wine and cook, stirring until the wine is absorbed. Add 1 cup of the warm stock and cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding the stock 1/2 cup at a time, stirring constantly, until it is nearly absorbed between additions. The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total. Season with salt and pepper.
- Meawhile, in a large skillet, melt the butter. Add the mushrooms and shallot, season with salt and pepper and cook over moderately high heat, stirring occasionally, until softened and browned, about 10 minutes. Scrape the mushrooms into the risotto and stir in the cheese and parsley. Serve immediately.
RED-WINE RISOTTO - WEBMD
From webmd.com
Estimated Reading Time 1 min
- 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.
- 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.
- 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. Add more broth, 1/2 cup at a time along with some wine, stirring after each addition until most of the liquid has been absorbed. After about 10 minutes, stir in tomato paste. 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.
- Remove the risotto from the heat; stir in 3/4 cup cheese and pepper. Serve sprinkled with the remaining 1/4 cup cheese.
WHAT WINE SHOULD I USE IN RISOTTO? ASK DECANTER - DECANTER
From decanter.com
RISOTTO WITH PUMPKIN AND RED WINE RECIPE - NDTV
From food.ndtv.com
WHITE OR RED WINE? WHAT'S THE BEST PAIRING FOR RISOTTO?
From matchingfoodandwine.com
RISOTTO WITH RED WINE - THERESCIPES.INFO
From therecipes.info
SEAFOOD RISOTTO WITH RED WINE RECIPE - FOOD NEWS
From foodnewsnews.com
BROILED CAULIFLOWER RISOTTO - FOOD NOUVEAU
From foodnouveau.com
BROILED CHERRY TOMATO, SAUSAGE, AND RED WINE RISOTTO
From foodnouveau.com
EASY CHORIZO RISOTTO RECIPE - JAMIE OLIVER
From jamieoliver.com
COCOA-CRUSTED SHORT RIBS WITH RED WINE RISOTTO
From yestoyolks.com
THE BEST WINE WITH RISOTTO PAIRINGS - VINO DEL VIDA
From vinodelvida.com
RED WINE RISOTTO WITH PEAS - MEDITERRANEAN RECIPES
From fooddiez.com
RED WINE RISOTTO WITH MASCARPONE - A GOURMET FOOD BLOG
From agourmetfoodblog.com
RED CABBAGE RISOTTO - COOKING CHAT
From cookingchatfood.com
RED-WINE RISOTTO RECIPE - EATINGWELL
From eatingwell.com
RADICCHIO RISOTTO WITH WALNUTS AND RED WINE • ELECTRIC ...
From vynnlife.com
RED WINE & BEET RISOTTO WITH A FRIED EGG | HOLIDAY BLD ...
From rachaelrayshow.com
RED WINE RISOTTO COOK BOOKS | FREE PDF FOOD RECIPE
From befoodsavvy.com
MUSHROOM AND RED WINE RISOTTO - ETALK
From more.ctv.ca
EASY RED WINE RISOTTO (RISOTTO ROSSO) - JUNE D'ARVILLE
From junedarville.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
RED WINE RISOTTO WITH STEAK - SLOW THE COOK DOWN
From slowthecookdown.com
GREEN HERB RISOTTO WITH CRISPY BACON CRUMBS RECIPE
From telegraph.co.uk
RED WINE RISOTTO WITH MUSHROOM "MARMALADE" RECIPE
From foodandwine.com
RED WINE RISOTTO - ALESSI FOODS
From alessifoods.com
RISOTTO AMARONE - TASTEATLAS
From tasteatlas.com
RED WINE MUSHROOM RISOTTO - LIFE AS A STRAWBERRY
From lifeasastrawberry.com
VEGAN RED WINE RISOTTO - ITALIAN FOOD
From cfood.org
SIMPLE RED WINE RISOTTO (NO CHEESE) • ELECTRIC BLUE FOOD
From electricbluefood.com
RISOTTO WITH BAROLO AND CASTELMAGNO RECIPE - THE GUARDIAN
From theguardian.com
ITALIAN SAUSAGE RISOTTO RECIPE - JAMIE OLIVER
From jamieoliver.com
RED WINE RISOTTO WITH RED RICE RECIPE - THE KITCHEN FOODIE
From thekitchenfoodie.com
INSTANT POT RISOTTO WITH RED WINE, MUSHROOMS AND PANCETTA ...
From rachaelrayshow.com
RISOTTO AND WINE PAIRING: WHAT SHOULD YOU DRINK? - DECANTER
From decanter.com
RED WINE RISOTTO - ITALIAN FOOD
From cfood.org
DINNER IDEA: RED WINE RISOTTO - NEDERBURG
From nederburg.com
RED WINE BRAISED SHORT RIBS WITH RISOTTO - SIMPLY DELICIOUS
From simply-delicious-food.com
BOOZY FOOD WITH WINE: FENNEL RISOTTO - JOANNASIMON.COM
From joannasimon.com
RED WINE RISOTTO WITH SHRIMP RECIPE - FOOD NEWS
From foodnewsnews.com
RED WINE RISOTTO | GIRL MEETS FOOD
From girlmeetsfood.com
You'll also love