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Risotto al Barbera
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Brief Description
In the Emilia-Romagna region of Italy, cooks make risotto with their favorite local red wine for a dish as rich in hue as it is in taste.
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Main Ingredient
rice
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Category: Vegetarian
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Cuisine: American
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Prep Time: 45 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
http://online.wsj.com/news/articles/SB10001424052702303433304579304431307003334
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Tags:
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Notes:
Risotto al Barbera James Ransom for The Wall Street Journal, Food Styling by Jamie Kimm, Prop Styling by DSM
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Posted By: wsjrecipes
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Posted On: Jan 14, 2014
Number of Servings:
Ingredients:
- 1 teaspoons - butter
- 1 tablespoons - extra-virgin olive oil
- 1 - medium red onion finely chopped
- 1 sprigs - fresh rosemary leaves removed from stem and minced
- 6 cups - chicken or veal stock
- 2 cups - Carnaroli rice
- 3 cups - red wine preferably Barbera or Barolo
- 3 tablespoons - butter
- 2/3 cups - Parmesan freshly grated
- - Salt and freshly ground black pepper
Directions:
1. Heat butter and oil in a large, lidded braising pan over low heat. Add onions and stir to coat with fat. Cover pan and sweat onions until transparent but not browned, about 10 minutes. Stir in rosemary. Meanwhile, in a separate pot over high heat, bring stock to a simmer. Reduce heat to low.
2. Remove lid from braising pan and add rice. Increase heat to medium, stir to coat rice and cook 1 minute. Add 1 cup wine and cook, stirring, until rice has absorbed liquid. Repeat with remaining wine.
3. Add stock to rice ¾ cup at a time. Stir until rice has absorbed liquid. Repeat process until rice is close to al dente, about 20 minutes. Reduce additions of stock to ½ cup at a time, testing frequently for doneness, until cooked. The total time will be between 25 and 28 minutes.
4. Remove from heat and stir in butter and Parmesan. Season with salt and pepper to taste.
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