Red Wine Risotto
February 28, 2024
Persons
4
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 shallots, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1 1/2 cups Arborio rice
- 1 cup red wine
- 4-5 cups warm chicken broth
- 1/2 cup mascarpone cheese
- 1/2 cup grated Pecorino Romano cheese, plus extra for serving
- 1/4 cup toasted pine nuts
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
Instructions
- Heat the chicken broth in a saucepan and keep it warm over low heat.
- In a large skillet or saucepan, melt the butter with the olive oil over medium heat.
- Add the shallots, garlic, and red pepper flakes. Sauté until the shallots are translucent and the garlic is fragrant, about 2-3 minutes.
- Add the Arborio rice to the skillet. Stir to coat the rice with the butter and oil mixture, and toast it for about 1-2 minutes.
- Pour in the red wine and stir continuously until the wine is absorbed by the rice.
- Begin adding the warm chicken broth, one ladleful at a time, stirring frequently. Allow the rice to absorb the broth before adding more.
- Continue this process until the rice is creamy and cooked al dente, about 18-20 minutes.
- Stir in the mascarpone cheese and grated Pecorino Romano until well combined and creamy.
- Season with salt and pepper to taste.
- To serve, plate the risotto and sprinkle with toasted pine nuts, chopped fresh parsley, and additional grated Pecorino Romano cheese.
