Ingredients Needed for Risotto With Red Wine Sauce
For the wine sauce:
½ cup red wine
1 tablespoon sugar
1 small onion, diced
1 fresh rosemary sprig
1 fresh thyme sprig
2 tablespoons of cornstarch
1 tablespoon water
salt
pepper
For the risotto:
1 tablespoon olive oil
1 medium onion, diced
1 ¼ cups of rice
2 cups of chicken stock
½ cup white wine
1 tablespoon butter
½ cup parmesan, grated
How to Cook Risotto With Red Wine Sauce
- For the wine sauce:
Add the red wine, sugar, onion, rosemary, and thyme to a pot over low heat. Stir a little, then simmer for 10 minutes.
- Add the cornstarch and water to a small bowl and mix them. Add the mixture to the cooking pot. Stir.
- Season with salt and pepper and stir them in. Strain the reduced wine into a bowl. Discard the onion pulp and the sprigs of rosemary and thyme.
- For the risotto:
Heat the olive oil in a skillet over low heat. Add the onion. Cook and stir until tender.
- Add the rice and stir for 1 minute. Add the chicken stock and stir. Add the white wine. Cook and stir for 15 minutes. If necessary, add more chicken stock and cook until the rice is well done.
- Remove from heat. Add the butter and parmesan. Stir them in. Serve topped with red wine reduction sauce.