Prep 10 mins
Cook 40 mins
This is delicious risotto that can be made with any dry red wine, to make it authentic Italian use Barbera or Chianti. Serve as a first course or side dish.
- 4 1⁄2 cups beef broth
- 2 tablespoons extra virgin olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely minced
- 1 1⁄2 cups arborio rice
- 1⁄2 teaspoon salt
- 1 3⁄4 cups dry red wine
- 2 teaspoons tomato paste
- 1 cup parmigiano-reggiano cheese, finely shredded and divided
- fresh ground pepper, to taste
- Place broth in a medium saucepan; bring to a simmer over medium-high heat. Reduce the heat so the broth remains steaming, but is not simmering.
- Heat oil in a Dutch oven over medium-low heat. Add onion and cook, stirring occasionally, for 5 minutes. Add garlic and cook, stirring, until the onion is very soft and translucent, about 2 minutes. Add rice and salt and stir to coat.
- Stir 1/2 cup of the hot broth and a generous splash of wine into the rice; reduce heat to a gentle simmer and cook, stirring constantly, until the liquid has been absorbed. Add more broth, 1/2 cup at a time along with some wine, stirring after each addition until most of the liquid has been absorbed. After about 10 minutes, stir in tomato paste. Continue to cook, adding broth and wine and stirring after each addition until most of the liquid is absorbed; the risotto is done when you've used all the broth and wine and the rice is creamy and just tender, 20 to 30 minutes more.
- Remove the risotto from the heat; stir in 3/4 cup cheese and pepper. Serve sprinkled with the remaining 1/4 cup cheese.
This was great. My boyfriend really wanted to add some meat to the dish so we cooked some steak rare and added thin slices.
Just as we finished scarfing down dinner, I realised I'd forgotten to put the cheese in! So I can't imagine how much more delicious this would have been with it. Thanks for a great dinner!