For ➏500 g Carnaroli, Vialone Nano, or other short grained rice such as Arborio
150 g unsalted butter
½ onion, minced
90 cl simmering beef stock
60 cl dry red wine, warmed*
80 g Parmigiano or Grana Padano cheese, freshly grated
salt
Heat ½ the butter in a pot, add the rice, and cook over a very low flame, stirring.
In the meantime, sauté the onion separately, in 50 g of butter, until it is lightly browned. Keep warm.Publish Post
When the rice is translucent, begin adding the wine, a glass at a time, and letting it evaporate between additions. Then add broth, a ladle at a time, and stir in the onions. Once the rice reaches the al dente stage turn off the heat, stir in the remaining butter, the cheese, and serve.
Embellish the dish, serving it with roasted radicchio, slivered almonds and parsley.
A classic dish from Northern Italy where it is cooked with the local red wine. Use a dry variety, like Barbera, Barolo, Valpolicelle. Read the risotto tip.
