350 g of Arborio rice or another imported Italian risotto rice (Carnaroli Rice or Vialone Nano rice)
1 onion, chopped
10 ml of Extra Virgin Olive Oil
200 – 250 ml of Chianti wine (if you don’t have Chianti, use another good red wine, from Italy, of course!!!)
80 g of fresh Asiago cheese (or another Italian sweet cheese: Montasio, Caciotta)
80 g of unsalted butter
1 liter of Basic Homemade Chicken or Meat Stock
salt to taste
black pepper to taste (ground fresh from the mill)
on the top freshly grated Parmesan cheese (or Parmigiano Reggiano or Grana Padano)
Heat stock in a medium saucepan and keep warm over low heat, near where you’ll be cooking the risotto.
Put the chopped onion and the Extra Virgin Olive Oil in a large pot, and turn on the heat to medium high. Cook and stir the onion until it becomes translucent.
Then add the rice and leave to colour for a few minutes. Add the wine, and when the wine is evaporated completely, stir in 1 or 2 ladles of stock, stir over medium heat until stock has been absorbed. Continue cooking and stirring rice, adding stock a little at a time until rice is done (about 15 – 20 minutes). Rice should be tender, but firm to the bite. Taste and correct for salt.
Remove risotto pan from heat.
Add the unsalted butter and the cheese cut into cubes. Stir the rice quickly until the cheese start to melt and become creamy and cover. Leave risotto to relax for 2-3 minutes.
Transfer to a platter, garnished with a few grindings of black pepper to taste, and if you like more grated Parmigiano Reggiano or Grana Padano cheese to taste on top.
|Chianti Wine Risotto|