Recipe

Red Wine Risotto With Walnuts Recipe

Add Step-by-Step Photos	Dond / All my dishes 1 year ago This is an interesting variation on an Italian staple -- the addition of red wine, leeks, and walnuts adds more flavor complexity to the risotto. Prep:15m Cook:25m Servings:6	Dond
	risottowalnutswine

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Ingredients

3⅓ cups chicken broth

3 tablespoons extra-virgin olive oil

4 shallots, thinly sliced

1 leek, sliced (white and pale green parts only)

1½ cups Arborio rice

1¼ cups red wine

⅓ cup freshly grated Parmigiano-Reggiano or Grana Padano, plus more for serving

Salt

⅓ cup roughly chopped walnut pieces

Freshly ground black pepper

Directions

Heat broth in a medium saucepan to a very gentle simmer.

Meanwhile, in a large saucepan heat oil over medium heat. Add shallot and leek; cook, stirring frequently with a wooden spoon or heatproof spatula, until softened, about 3 minutes.

Add rice, increase heat to medium-high, and cook, stirring frequently, until rice is translucent, about 4 minutes.

Add ½ cup wine and cook, stirring frequently, until wine is mostly absorbed.

Add about ½ cup broth. Cook, stirring constantly, until broth is mostly absorbed. Continue adding broth in ½ cupfuls, stirring constantly, and allowing each addition to mostly absorb before adding the next, until rice is tender, yet still al dente.

Add remaining ¾ cup wine to risotto; stir to combine and remove from heat. Stir in cheese and season to taste with salt. Serve risotto immediately, sprinkled with walnuts, pepper and extra cheese.

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