Jan 10, 2007
Red Wine Risotto
- 7 cups water
- chicken oxo
- 2 tbsp olive oil
- 1/2 onion, minced
- 1 cup arborio rice
- 3/4 cup red wine
- 2 tbsp butter
- 1/4 cup parmesan
- Combine the water and 3 tsp chicken oxo in a saucepan on the stove and set it to simmer.
- Heat the olive oil in a dutch oven until hot and then saute the onion until tender.
- Stir in the rice for 4 minutes.
- Add the wine and a ladle of the chicken oxo water and stir until absorbed. Add the liquid, stirring until absorbed between each addition until the rice is creamy but still al dente.
- Stir in the butter and the parmesan. Check the seasoning.
- Serve.
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