- 300 gram risotto rice
- 200 ml red wine of your choice
- 1 onion
- 2 garlic cloves
- 700 ml vegetable or chicken stock
- pepper and salt to taste
- olive oil
- about 100 gram parmesan cheese (or grana padano)
Kitchen equipment needed
- cutting board & chef’s knife
- large skillet
- silicone spatula or wooden spoon
Preparation — 5 minutes
PEEL and finely chop the onion and garlic cloves. GRATE the cheese and set aside.
Finishing the red wine risotto — 20 minutes
HEAT olive oil in a large skillet and sauté the onion and garlic for a few minutes. ADD the risotto rice and sauté a few minutes more until they’ve become glossy. POUR in the red wine and as soon as the rice has absorbed the wine completely you can start adding vegetable or chicken stock. Don’t add too much stock at once and add the next spoonful when the previous one has been absorbed. Keep adding stock until the rice is almost done, it’s possible you have to use less than 700 ml.
SEASON the risotto with half of the cheese, pepper and salt. SERVE with the rest of the grated cheese, enjoy!