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    You are in: Home / Recipes / Cabernet Risotto Recipe
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    Cabernet Risotto

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    10 mins

    35 mins

    Tish's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat the butter and olive oil together in a large saucepan over low heat.
    2. 2
      When the butter is melted, add the onion and garlic, and saute until transparent, 7-8 minutes.
    3. 3
      Add the rice, and stir with a wooden spoon until each grain begins to turn a milky white, about 2 minutes.
    4. 4
      Add the wine, and continue to stir until it is completely absorbed by the rice.
    5. 5
      Keeping 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.
    6. 6
      Continue to add stock and stir until the rice is tender but not mushy, a total of 18-20 minutes.
    7. 7
      Stir in the tomatoes and cheese, taste again, and season with salt, pepper, and if you like, more cheese.
    8. 8
      Serve immediately.

    Browse Our Top Short-Grain Rice Recipes

    Ratings & Reviews:

    • on February 08, 2004

      55

      Excellent recipe, Tish, very different from the usual risotto, which calls for a white wine. The cab gave it a rich, robust taste with a very pretty color, which would make it a very special dish to serve on Valentine's Day or some other occasion. Unfortunately, I did not have oil packed sun dried tomatoes on hand, and had to use fresh diced, which I'm sure changed the flavor, but will buy these so I can make this dish again. Also, thank you for your detailed, clear instructions.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 01, 2011

      55

      My first risotto, and I loved both the flavor and the amazing color! Thanx for this recipe :-)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 21, 2006

      55

      This was really, really good. I didn't add the sun dried tomatoes, though. I did everything else as instructed and it turned out great. The family loved it. This will be a regular at special and holiday meals at my house.

      people found this review Helpful. Was this review helpful to you? Yes | No

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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
    31%
    Total Fat 22.4 g
    34%
    Saturated Fat 10.6 g
    53%
    Cholesterol 46.3 mg
    15%
    Sodium 789.4 mg
    32%
    Total Carbohydrate 75.7 g
    25%
    Dietary Fiber 2.7 g
    11%
    Sugars 5.5 g
    22%
    Protein 20.7 g
    41%

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