Red Wine Risotto With Walnuts
From dond 15 years agoIngredients
- 3⅓ cups chicken broth shopping list
- 3 tablespoons extra-virgin olive oil shopping list
- 4 shallots, thinly sliced shopping list
- 1 leek, sliced (white and pale green parts only) shopping list
- 1½ cups arborio rice shopping list
- 1¼ cups red wine shopping list
- ⅓ cup freshly grated parmigiano-Reggiano or Grana Padano, plus more for serving shopping list
- salt shopping list
- ⅓ cup roughly chopped walnut pieces shopping list
- Freshly ground black pepper shopping list
How to make it
- 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.
People Who Like This Dish 2
- mads Dearborn, MI
- dond Rockville, MD
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