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
ARUGULA RISOTTO
A delicious way to use arugula outside of salads or pastas. This risotto recipe uses only one pot and is especially great in early spring or late fall when arugula is abundant.
Provided by thespoonful
Categories Main Dish Recipes Rice Risotto Recipes
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Finely chop arugula and set aside.
- Heat oil in a large saucepan over medium heat. Saute rice in the hot oil until it begins to look toasted, about 1 minute. Add onion and cook until softened, about 5 minutes. Pour in wine and stir frequently until most of the liquid is absorbed, 5 to 7 minutes.
- Stir in vegetable broth, 1 cup at a time, stirring almost constantly. Add arugula with the 5th cup of vegetable broth; pour in remaining broth, stirring almost constantly, until rice is tender yet firm to the bite, 20 to 25 minutes.
- Remove from heat and stir in Parmesan cheese and butter. Add salt and pepper to taste.
Nutrition Facts : Calories 653.8 calories, Carbohydrate 102.8 g, Cholesterol 19.7 mg, Fat 18.3 g, Fiber 3.6 g, Protein 12.1 g, SaturatedFat 5.9 g, Sodium 856.8 mg, Sugar 6.4 g
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
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 SAUSAGE AND ARUGULA
Number Of Ingredients 11
Steps:
- Pour the chicken broth in a large sauce pan and bring to a boil over high heat. Reduce heat to low, cover, and keep hot.
- Pour oil into large skillet and heat over medium heat. Add sausage and cook until no longer pink, stirring frequently, about 6-8 minutes. Transfer sausage to a medium mixing bowl, set aside.
- Pour off all but two tablespoons of fat and return sauce pan to a medium low heat. Add rice and cook, stirring constantly until evenly coated with fat and heated through, about three minutes.
- Increase heat to medium and add the wine to the saucepan. Cook, stirring constantly, with a wooden spoon, until the wine is almost fully absorbed. Using a ladle, add the hot broth 1 cup at a time, stirring constantly and adding more broth only after the precious addition has been absorbed. Continue cooking until the mixture is creamy and the rice grains are al dente, about 20 minutes. During the last 2 minutes of cooking, add arugula, stirring constantly, until arugula wilts. Taste and adjust seasoning with salt and pepper.
- Remove from heat and stir in the remaining 1 tablespoon of butter, sausage, and romano. If risotto is thick, use any leftover stock or add hot water to thin as needed.
- To Serve: Divide risotto between 4 warmed shallow serving bowls. Serve immediately.
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