Risotto in Red Wine

It is the red wine that gives flavor and a luxurious color to rich and creamy risotto. To make a sumptuous dish you need not use an expensive bottle of wine. As long as you like the taste of your red wine then it will make an excellent ingredient. It is best to stick with dry red wine. Sweet reds are too fruity.

The most important consideration to make a perfect risotto is the type you of rice you are using. Only use Italian short-grain rice like Arborio, Carnaroli, Nano, and Baldo for their high starch content. These kinds of rice absorb less liquid, resulting in a creamy but not mushy risotto that is wonderfully sticky and compact. One of the most popular kinds of risotto rice is Arborio. It is pearly, round medium grain with an outer coating that contains the highest starch level of any variety, resulting in luxuriously creamy risotto. Carnaroli, often considered as the caviar of rice, is a high-end variety used in many professional kitchens and the rice of choice of professional chefs for making risotto. Vialone Nano is another popular variety. It is grown in the Veneto region of Italy. It is small, fine and pearly and produces less sticky results.

Never wash the risotto rice before cooking unlike regular rice. In the cooking of risotto the starch is an important component and is what makes it creamy. Also, you need to pay special attention when cooking risotto unlike cooking ordinary rice where you can simply leave it to cook. Then add the broth one ladleful at a time until the rice absorbs it and gradually cooks. It should be simmering and not cold or at room temperature when adding the broth or this will disrupt the cooking of the rice.

Ingredients

2 tablespoons extra-virgin olive oil
1 finely chopped onion
3 cloves garlic - crushed
1 1/2 cups well washed Italian risotto rice
Salt to taste
4 1/2 cups vegetable stock
2/3 cup red wine
1 tomato - finely chopped
1 cup parmesan, parmigiano- reggiano cheese, grated - finely grated

1. Into a large saucepan pour oil and heat over a medium flame. Then add onions and cook until tender. Again add crushed garlic and cook until transparent. Mix in rice and salt, stirring to mix the rice well.

2. Along with the wine add the vegetable stock. Stir and cook until rice absorbs the liquid and is well cooked. In about 20-30 minutes rice will form a creamy mixture.

3. Remove from heat. Stir in cheese. Serve with tomato and sprinkled over it.