Risotto with red wine and corn
4 servings
75 minutes
Risotto with red wine and corn is an exquisite dish of European cuisine that combines the rich flavor of wine with the delicate creamy texture of rice. This recipe is inspired by the traditional Italian technique of making risotto, where each portion of broth is added gradually, allowing the rice to absorb maximum aroma. Dry red wine adds subtle fruity and spicy notes to the dish, while corn adds a sweet touch, creating a harmony of flavors. Tomatoes and onions provide a light acidity and depth of aroma, while cream and parmesan make the risotto incredibly velvety. The dish is perfect for a cozy dinner and pairs wonderfully with a glass of the same wine used in cooking. Served hot, garnished with fresh herbs and grated cheese.
1
Fry the onion until golden brown in sunflower oil. Then add diced tomato and stew with the onion.
- White onion: 1 piece
- Tomatoes: 1 piece
2
Pour the washed rice into the pan and add wine. Simmer and let the wine evaporate almost completely.
- Long grain rice: 300 g
- Red dry wine: 100 ml
3
Add one third of the broth and mix well. At this stage, add the butter and let it melt completely into the mixture. Add turmeric for a yellowish tint to the mixture. Also, add ground pepper to taste.
- Beef broth: 200 ml
- Butter: 50 g
- Turmeric: pinch
- Ground black pepper: to taste
4
In the next two stages, add exactly half of the remaining beef broth and cream. Allow them to evaporate. During this time, ensure that the rice does not boil in the liquid; it should only cover the surface. At the end of cooking, add grated Parmesan and herbs.
- Beef broth: 200 ml
- Cream 33%: 120 ml
- Hard cheese: 40 g
- Green: to taste
- Beef broth: 200 ml
- Cream 33%: 120 ml
5
Enjoy your meal!