Red wine adds a delicious flavor to this creamy risotto dish. It's simple (yet time consuming) to prepare and totally worth the effort.
Since my first experience making risotto in December, I've been completely and utterly obsessed with it. I actually enjoy the extra work that goes into making risotto. I've found that when I put this much love into a dish, I savor it even more. Now, I wouldn't want to make risotto every night, but I do enjoy quality time in the kitchen making risotto on the weekends.
Red Wine Risotto with Peas
Adapted from Giada de Laurentiis
·2 cups chicken broth
·1½ cups water
·3 TBS butter
·1 small/medium onion, chopped
·2 tsp minced garlic
·1 cup Arborio rice
·½ cup dry red wine
·½ cup frozen peas, partially thawed
·2 tsp dried parsley
·½ cup shredded Parmesan cheese
·Salt and freshly ground black pepper
In a small saucepan, bring the broth and water to a simmer. Cover and keep warm on low heat.
In a large Dutch oven over medium heat, melt the butter. Add the onion and sauté until translucent, about 8 minutes. Stir in the garlic and sauté for 30 seconds. Stir in the rice and toast for about 2 minutes. Add the wine and stir until wine is absorbed, about 1 minute. Add ¾ cup of hot broth mixture; simmer over medium-low heat until the liquid is absorbed, stirring often, about 4 minutes. Repeat, adding ¾ cup of liquid to the hot broth 3 more times, stirring often, about 14 minutes longer.
If necessary, add the remaining broth to loosen the texture of the risotto. Stir in the peas, parsley, and Parmesan cheese. Season, to taste, with salt and pepper. Serve.
Yield: 4 servings