RISOTTO AL CABERNET
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 40m
Yield 4 to 6 as a main course, 8 to 10 as a side dish
Number Of Ingredients 9
Steps:
- Bring chicken stock to a boil in a large saucepan; reduce to a simmer and keep warm while preparing risotto.
- Heat olive oil in a 4-quart saucepan. Add onion and a pinch of salt and saute over medium-low heat until it is soft and translucent but not at all browned. Add rice and continue to saute, coating rice with the oil, until grains are lightly toasted, about 4 to 6 minutes. Adjust heat as necessary to keep pan temperature relatively constant. Add white wine and stir until it is almost completely absorbed.
- Begin adding simmering stock to rice, 1 ladleful at a time, stirring the rice constantly and continuing to cook at a constant low simmer. Add more stock each time the last addition is nearly, but not completely, absorbed.
- About 15 minutes after you begin adding stock, test rice by biting into a grain. It is done when it is almost cooked but still al dente, you should be able to feel a little bite in the middle of the grain, but it should not taste uncooked or gritty. Don't worry if you have not used all the stock.
- Remove risotto from heat and stir in butter, Parmesan and 1 cup of Cabernet wine until butter and cheese are melted. Adjust seasoning as necessary with salt and pepper. Transfer to a platter or individual shallow bowls. Garnish with a drizzle of the wine and some grated Parmesan. Serve immediately.
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Olivia Romero
[email protected]I highly recommend this risotto recipe. It's easy to make, delicious, and perfect for any occasion.
Vodriguez Mergilles
[email protected]This risotto is a great make-ahead meal. You can make it up to 3 days in advance and then just reheat it when you're ready to serve.
Chaudhary Shahbaz
[email protected]I love the combination of flavors in this risotto. The cabernet sauvignon adds a nice depth of flavor, and the mushrooms and sun-dried tomatoes add a nice sweetness and acidity.
Sammuel Precious
[email protected]This risotto is a great way to use up leftover wine. It's also a very versatile dish that can be served with a variety of different toppings.
funsco collections
[email protected]I've been making this risotto for years and it's always a hit with my friends and family.
Abdulkabir Fatimah Ifedolapo
[email protected]This is the best risotto recipe I've ever tried! It's so easy to make and it always turns out perfect.
Carol Barnes
[email protected]I would not recommend this recipe to anyone.
AMANKWAA BRIGHT
[email protected]This risotto was a disaster! It was too salty and the rice was overcooked.
Vajn Johnston
[email protected]I found this recipe to be a bit bland. I think it could have used more seasoning.
Muneeb Ul Hassan Khan
[email protected]This risotto was a bit too rich for my taste, but it was still good.
MD Farid Mia
[email protected]I wasn't sure about this recipe at first, but I'm glad I tried it. It was surprisingly delicious!
Hadhanimona Ibsa
[email protected]This was a great recipe! I will definitely be making it again.
Sajid Miya
[email protected]I loved this risotto! It was so creamy and flavorful.
Tuzmal Tuzmal
[email protected]This risotto was delicious! The cabernet sauvignon added a nice touch of flavor, and the mushrooms and sun-dried tomatoes were a great addition.
Samuel Papa
[email protected]I've made this risotto several times now, and it's always a crowd-pleaser. It's the perfect dish for a special occasion or a cozy night in.
William Delaney
[email protected]This was my first time making risotto, and it turned out great! The instructions were easy to follow, and the dish was delicious. I especially liked the crispy shallots on top.
Press Jkl
[email protected]I'm not a huge fan of risotto, but this recipe changed my mind. The cabernet sauvignon gave it a really unique flavor, and the mushrooms and sun-dried tomatoes added a nice texture.
mian babar
[email protected]This risotto was a hit with my family! The cabernet sauvignon added a delicious depth of flavor, and the mushrooms and sun-dried tomatoes were the perfect complement. I will definitely be making this again.