Thursday, June 23, 2011

Red Wine Risotto

Risotto is a regular meal in this household.  We try to vary it from time to time so we don't tire of one of our favorite dishes.  That being said, when I saw Red Wine Risotto in Giada's Family Dinners cookbook, it immediately caught my attention (and the hubby's).  I'm no risotto connoisseur, but I do know that every version we've tried so far has been made with white wine.  But red wine?  What a great idea for a change of pace!  And a delicious one at that! 

In this version of risotto, the red wine gives the rice a delicate purple tint that contrasts beautifully with the green peas.  If you've never tried risotto with red wine or you're getting bored of your usual "go to" risotto recipe, this is just the version to try.  We finished every bite and promptly tucked this little gem into our regular rotation.  I hope you will too!

Red Wine Risotto

3 1/2 cups reduced sodium chicken broth
3 Tablespoons unsalted butter
1 cup finely chopped onion
2 garlic cloves, minced
1 cup arborio rice
1/2 cup dry red wine
1/2 cup frozen peas, defrosted
1/4 cup chopped fresh flat-leaf parsley
1/2 cup freshly grated parmesan cheese, plus more for serving
Salt and freshly ground black pepper, to taste

  1. Heat the broth over medium high heat and bring to a simmer.  Cover, and keep warm over very low heat.
  2. Melt butter in a large saucepan over medium heat.  Add onion, saute until translucent, about 8 minutes.  Stir in the garlic and saute for 30 seconds.  Stir in the rice.  Add the wine and stir until it is absorbed, about 1 minute.
  3. Add 3/4 cup of hot broth, simmer over medium-low heat, stirring often, until the liquid is absorbed.  Once absorbed, continue by adding 3/4 cup of hot broth 3 more times, stirring often until liquid is absorbed each time.
  4. Add the remaining 1/2 cup of broth and simmer until the rice is just tender and the mixture is creamy, about 5 minutes longer.  Stir in the peas and parsley.  Mix in 1/2 cup of the parmesan cheese and season with salt and pepper, to taste.  Sprinkle with additional cheese and serve.
Serves 4 as a side dish or 2 for dinner.

*Slightly adapted from Giada's Family Dinners.

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