Ingredients
-
For the wine sauce:
-
0.5
-
1
-
1
-
1
-
1
-
2
-
1
-
-
-
For the risotto:
-
1
-
1
-
1.25
-
2
-
0.5
-
1
-
0.5
Steps
1
Done
|
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. |
2
Done
|
Add the cornstarch and water to a small bowl and mix them. Add the mixture to the cooking pot. Stir. |
3
Done
|
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. |
4
Done
|
For the risotto: Heat the olive oil in a skillet over low heat. Add the onion. Cook and stir until tender. |
5
Done
|
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. |
6
Done
|
Remove from heat. Add the butter and parmesan. Stir them in. Serve topped with red wine reduction sauce. |
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