Congressman Mike Thompson of California posted this recipe in one of the local papers from his grandmother. He strongly recommends that the red wine be cabernet sauvignon, but he says you can substitute a good zinfandel, if you insist
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Units: US | Metric
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/2 yellow onion, diced
- 3 cloves garlic, crushed
- 1 1/2 cups arborio rice or 1 1/2 cups carnaroli rice
- 1 cup cabernet sauvignon wine
- 5 -6 cups chicken stock, hot
- 1/4 cup sun-dried tomato packed in oil, drained and minced
- 1 cup grated parmigiano-reggiano cheese, more to taste (4 ounces)
- kosher salt
- fresh black pepper
- 1Heat the butter and olive oil together in a large saucepan over low heat.
- 2When the butter is melted, add the onion and garlic, and saute until transparent, 7-8 minutes.
- 3Add the rice, and stir with a wooden spoon until each grain begins to turn a milky white, about 2 minutes.
- 4Add the wine, and continue to stir until it is completely absorbed by the rice.
- 5Keeping the stock hot over low heat, add the stock, 1/2 cup at a time, stirring after each addition until nearly all the liquid is absorbed.
- 6Continue to add stock and stir until the rice is tender but not mushy, a total of 18-20 minutes.
- 7Stir in the tomatoes and cheese, taste again, and season with salt, pepper, and if you like, more cheese.
- 8Serve immediately.
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Nutritional Facts for Cabernet Risotto
Serving Size: 1 (490 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 637.3
- Calories from Fat 202
- Total Fat 22.4 g
- Saturated Fat 10.6 g
- Cholesterol 46.3 mg
- Sodium 789.4 mg
- Total Carbohydrate 75.7 g
- Dietary Fiber 2.7 g
- Sugars 5.5 g
- Protein 20.7 g