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Red wine Risotto recipe

Indulge in the luxurious richness of our Red Wine Risotto, a dish that marries the velvety smoothness of Arborio rice with the deep, robust flavors of red wine. This Italian classic takes on a sumptuous twist, offering a symphony of savory notes that elevate the dining experience.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Drinks
Cuisine Italian, Spainish
Servings 4 servings
Calories 346 kcal

Ingredients
  

  • 7.5 dl red wine
  • 250 g risotto rises
  • 200 g champignons
  • 1 teentje garlic
  • 1 soup cube
  • 3 brushwoods basil
  • 4 large eetlepels of grated Parmesan

Instructions
 

  • Hot a smattering oil in a pan, joint the rijst, barge these champignons briefly without for discolouring and joint in slices cut and squeezed teentje garlic.
  • Extinguish entirely finished with the wine, crumble the soup cube above the pan, bring whole to cook and late it on low fire with lid in + 30 minutes quietly done become.
  • As the risotto done, mix with has been cut basil and grated cheese. Tastily!

Video

Notes

Choosing the right red wine is crucial; opt for a medium to full-bodied red like Merlot or Cabernet Sauvignon to infuse the dish with rich flavors. Begin by sautéing onions and garlic to create a fragrant base before adding the Arborio rice. Gradually incorporate the red wine, allowing the rice to absorb the velvety essence. Patience is key in risotto preparation – add warm broth slowly, stirring consistently until the rice reaches a creamy al dente texture. Finish with a generous sprinkle of Parmesan cheese and a dash of fresh herbs for an extra layer of sophistication. Savor the result – a Red Wine Risotto that's a toast to indulgence!
 
 
 
Keyword Risotto