Risotto al Vino Rosso. You need to use a good, full bodied red wine – the best you can afford. The basic rule applies. If you wouldn’t drink it, don’t cook with it 🙂 I used a
Primitivo di Maduria , but next time I’m flush, I’ll try it with a Barolo.
Red wine risotto ingredients
400g risotto rice
2 glasses full bodied red wine
1 small onion, finely chopped
About 1 1/2 litres vegetable sock
parmesan, grated 25g butter
2 tbsp extra virgin olive oil
Salt and pepper
Fry the onion in the olive oil until they start to become transparent.
Add the rice and stir for few moments.
Add the red wine and cook over a medium heat, stirring all the time, until the wine has been absorbed.
Add a ladle of hot stock and continue cooking as per the
standard risotto recipe. When the rice is cooked
al dente , remove from the heat, season and stir in the butter and parmesan. Allow to rest for a few minutes before serving.
Red wine risotto
Grana, Parmigiano, Primo - first course, Recipe, Red wine, Riso - rice, Vegetable stock
cooking, first course, italian, primo, red wine, rice, risotto
May · 17
fresh tagliatelle 1 medium carrot — roughly chopped
1 stick celery — roughly chopped
1 medium red onion — roughly chopped
1 medium courgette — diced
400 grams italian sausage — skinned
2 tablespoons cream
1 glass red wine
parmesan cheese to serve
Fry the carrot, celery and onion in a little olive oil for a few minutes.l
Add the courgettes and cook for a few minutes longer.
Add the sausage and mix well. Season with salt and fry for a few minutes
Add the wine and allow it to partially evaporate.
Reduce the heat and cook for a further 20 mins
Remove from the heat and add the cream
Serve with tagliatelle and parmesan.
Carrots, Celery, Courgettes, Cream, Onion, Pasta, Primo - first course, Recipe, Red wine, Sausages, Tagliatelle, Vegetables
cooking, first course, Food links, italian, Pasta, primo, ragu, Recipe, sausage, Tagliatelle, with sausage and vegetable ragu
Jan · 09