Red wine risotto is a simple and tasty recipe. We served it in a parmesan wafer.
Ingredients for two people:
- 1/2 onion; 1 carrot; 1 celery; parsley stems for the vegetable broth (alternatively a stock cube);
- 1 shallot;
- 40 grams of butter;
- 180 grams of rice
- 2 glasses of full-bodied red wine.
- 30 grams of pecorino and 20 of parmesan;
- black pepper q.b. b.;
- chopped parsley leaves
- extra parmesan to create the wafer.
As already mentioned, the mechanism applies to all risottos: chop a shallot finely and heat a pan by browning the chopped shallot in 20 grams of butter.
Once the shallot has been fried, add the rice and cook it for about a minute. Blend everything with a glass of red wine.
Let the wine dry, add the broth and the other glass of red wine, generously covering the rice.
After about 15 minutes (don’t let it stick!) taste the rice, pepper it and adjust by adding any broth.
According to the manual, the risotto is presented on the table after 17 minutes. But, obviously, you have to taste it: turn off the heat with the grain still al dente to proceed with the creaming!
Add the pecorino, parmesan and butter. Creaming (cooking with the heat off) should last a couple of minutes.
Remember never to dry the rice too much, otherwise it will turn out to be a horrid mess.
Add the chopped parsley
We served it in a bowl made with parmesan wafer. For the parmesan wafer: heat a pan, spread a thin layer of parmesan over it and let it cook, turn off the heat and when it has cooled and solidified (but still hot, less than a minute), place it under a bowl to let it soak shape.
Alternatively you can prepare some parmesan wafers and break them into pieces over the risotto.
