Risotto al Vino Rosso

Name: Risotto al Vino Rosso (Red Wine Risotto)
Yield: Serves 4
Cuisine: Italian
Ingredients: 3 tablespoons unsalted butter; 3 fresh sage leaves, chopped fine; 2 cups risotto rice, such as Vialone Nano or arborio rice; 1 red onion, chopped fine; ½ celery stalk, chopped very fine; 1 bottle full-bodied red wine; about 2 cups simmering beef, chicken or vegetable broth; 2 cups risotto rice, such as Vialone Nano or arborio rice; 2 cups risotto rice, such as Vialone Nano or arborio rice; ⅔ cup freshly grated Parmigiano Reggiano; sea salt and freshly ground black pepper; about 2 cups simmering beef, chicken or vegetable broth; about 2 cups simmering beef, chicken or vegetable broth; sea salt and freshly ground black pepper

Red Wine Risotto

Preparation info

Serves
4

Difficulty
Easy

Appears in

Classic Italian Cooking

By Valentina Harris

Published 2008

About

Although this risotto is delicious, the color is often off-putting, which is as unfortunate as it is unavoidable! Use a bottle of wine that is as good as possible to make up for the appearance of your finished dish.

Ingredients

3 tablespoons unsalted butter
1 red onion, chopped fine
½ celery stalk, chopped ve

Europe
Italy
Side dish
Mediterranean
Gluten-free
Vegetarian

Method

Melt half the butter in a large saucepan. Add the red onion, celery, and sage and fry until the onion and celery are soft and translucent.
Add the rice and stir until the grains are toasted, opaque, and crackling hot. Do not let the rice or the vegetables brown during this process.
Add the first glass of red wine. Stir until the wine has been absorbed