Red wine risotto

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 ūüôā I used a Primitivo di Maduria , but next time I’m flush, I’ll try it with a Barolo.

Red wine risotto ingredients

Red wine risotto ingredients

Serves 4

  • 400g risotto rice
  • 2 glasses full bodied red wine
  • 1 small onion, finely chopped
  • About 1 1/2 litres vegetable sock
  • 40g parmesan, grated
  • 25g butter
  • 2 tbsp extra virgin olive oil
  • Salt and pepper
  1. Fry the onion in the olive oil until they start to become transparent.
  2. Add the rice and stir for few moments.
  3. Add the red wine and cook over a medium heat, stirring all the time, until the wine has been absorbed.
  4. Add a ladle of hot stock and continue cooking as per the standard risotto recipe.
  5. When the rice is cooked al dente , remove from the heat, season and stir in the butter and parmesan.
  6. Allow to rest for a few minutes before serving.
Red wine risotto

Red wine risotto

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Tagliatelle with sausage and vegetable ragu

Serves 4

tagliatelle with sausage and vegetable ragu ingredients

  • ¬† 500¬†grams¬† 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
  • ¬† ¬† ¬† ¬† ¬† olive oil
  • ¬† ¬† ¬† ¬† ¬† salt
  • ¬† ¬† ¬† ¬† ¬† parmesan cheese to serve
  1. Fry the carrot, celery and onion in a little olive oil for a few minutes.l
  2. Add the courgettes and cook for a few minutes longer.
  3. Add the sausage and mix well. Season with salt and fry for a few minutes
  4. Add the wine and allow it to partially evaporate.
  5. Reduce the heat and cook for a further 20 mins
  6. Remove from the heat and add the cream
  7. Serve with tagliatelle and parmesan.

taglatelle with sausage and vegetable ragu finished dish