Risotto With Red Wine Sauce
For this piece of northern Italian cuisine, you need to pan-cook the rice in chicken stock and white wine. Also, don’t forget the olive oil, onion, parmesan, and butter for a proper risotto texture and a truly delicious dish. Serve this with style, topping it with a mildly sweet red wine reduction sauce. It concentrates the red wine’s flavor and enriches it with rosemary, thyme, and onion.
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.