Red Wine – Risotto
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 small onion (s)
- 2 tablespoon olive oil, virgin
- 200 g rice (risotto rice)
- 150 ml red wine
- 350 ml vegetable stock, clear
- 30 g butter
- 20 g parmesan, rated
- a bit salt
- some pepper
Print Recipe
Pin Recipe Instructions
- Peel and finely chop the onion and sweat in hot olive oil while stirring. Sprinkle in the rice, sweat until translucent and deglaze with red wine. Bring to the boil and cook the rice, stirring, until the liquid has evaporated. Gradually pour in the vegetable stock in small portions and let it boil over and over again, stirring constantly. As soon as the soup has evaporated, stir in the butter, parmesan, salt and pepper. Serve hot.
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