Risotto with red wine

6 servings

30 minutes

Risotto with red wine is an exquisite dish of Italian cuisine that impresses with its harmony of taste and texture. The history of risotto traces back to the northern regions of Italy, where rice cultivation became the foundation of gastronomic culture. Red wine in this recipe adds a rich aroma and deep flavor notes, transforming ordinary risotto into an elegant treat. The creamy consistency is achieved through proper cooking—gradually adding hot broth and constant stirring. Butter and grated Parmesan finish the dish, giving it richness and tenderness. This risotto is perfect for both a festive dinner and a cozy evening at home, especially when paired with a glass of wine and fresh herbs.

Energy value per serving

• Calories: 400.3
• Proteins: 9.5g
• Fats: 21.4g
• Carbohydrates: 36.8g

Ingredients

• Olive oil: 0.3 glass
• Onion: 1 head
• Arborio rice: 1.5 glass
• Red dry wine: 1 glass
• Butter: 3 tbsp
• Chicken broth: 6 glass
• Grated Parmesan cheese: 40 g

Cooking steps

1. Heat olive oil in a pan well, but not to the point of smoking. Add finely chopped onion and sauté until soft for 8-10 minutes, reducing heat as necessary. Add rice, stir with a wooden spoon, and lightly fry.

   Required ingredients:

   • Olive oil: 0.3 glass
   • Onion: 1 head
   • Arborio rice: 1.5 glass

2. Meanwhile, bring the broth to a boil in a pot. Add wine and then a ladle of boiling broth to the rice. Stir constantly, cooking until the liquid evaporates. Then add another ladle of broth and repeat until the rice is soft, about 20 minutes. Turn off the heat and stir in the butter and parmesan.

   Required ingredients:

   • Chicken broth: 6 glasss
   • Red dry wine: 1 glass
   • Butter: 3 tablespoons
   • Grated Parmesan cheese: 40 g