Recipe
Chianti Arborio Rice Recipe
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Mystic_river1 / All my dishes 1 year, 4 months ago
The flavor is really delicious, and this dish goes really well with braised or grilled meats. You should use an Italian variety of rice that is specifically grown in Italy, such as Arborio, Vialone Nano, or Cararoli. The broth should be homemade; to ... More
Prep:10m Cook:25m Servings:4
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 Mystic_rive |
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Fans
Ingredients
- 4 Cups Chicken Broth, Heated
- 6 Tbsp. Unsalted Butter –2 Tbsp Removed To Finish The Dish
- 1 Finely Chopped Small Onion
- 2 Cups Arborio Rice
- 3 Cups Chianti Wine
- Grated Pecorino Toscano Cheese For Serving
Directions
- Heat the 4 tablespoons of butter in a heavy saucepan.
- Add the onions and cook until they are translucent.
- Add the rice and stir until it is well coated with the butter.
- Add 1 cup of the wine wine, and stir continually over medium heat until it is absorbed.
- Start to add 1/2 cup of hot broth, and the rest of the wine alternately, stirring as it is absorbed.
- Continue in this manner, adding ladles full of hot broth, and stirring continuously for about 20-25 minutes or until the rice is cooked, but remains slightly firm to the teeth.
- Remove from the heat, add the remaining butter and stir.
- Serve, topped with grated Pecorino Toscano cheese.
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Average score: 3.8 / 5
No. of ratings: 6
No. of ratings: 6
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unclefedor 1 year, 4 months ago said:
+5
busmamawilliams 1 year, 4 months ago said:
This is something new for me to try. We have rice with most of our meals & this looks very tasty! Will make this one this week!
trigger 1 year, 4 months ago said:
I love Italian style rice and your recipe is one that will keep me coming back for more. A glass of Chianti on the side while making this is nice too High five
Michael
tilgidh 1 year, 3 months ago said:
Again, Wow! Someone held back the rating on this one. I give it a *5*. Anything to enhance rice is good. Chianti is great for this dish. I think that I will try Merlot too. Merlot is one of my favorite cooking flavors.
Once again thank you so much for this wonderful recipe.
Tilgidh