Red Wine Risotto

The title of this post alone makes me drool. Think creamy, warm risotto, dotted with nutty parmesan and bursting with the flavors of your favorite wine. For a comforting and elegant long-weekend meal at home, I can’t think of anything better.

Today’s Foodie Feature is Karen from Gourmet Recipes for One, a blog that combines beautiful photos, a clean, eye-pleasing design, and gourmet recipes that are truly mouthwatering. In addition to being a fan of her blog, I also had the pleasure of finally meeting Karen at the Red White Tasting Crew event last week. I am excited that she is sharing the gorgeous recipe below with us; you will likely be seeing it again on the blog when I make it!

Happy Friday! Do you have any plans for the long weekend?

red wine risotto

When I sat down to think about what to write for my guest blog for Travel, Wine, and Dine, I thought I’d create a new recipe just for the occasion, and one that included wine of course. Since risotto is one of my favorite things, I thought I’d make a version with wine as the main ingredient. Risotto is super easy to make, made all in one pot (love that!) and the hardest thing about it is the patience of stirring it for 20-25 minutes until it’s done. But when it is, you’ll adore this creamy, delicious Italian dish. This version is made with one of my favorite red wines for drinking so I thought I’d try it in the risotto. Phantom from Bogle Vineyards is a rich, luxurious blend of three unique varietals (Petite Syrah, Zinfandel and Mourvèdre) and I love the rich purple-ish red color that is gives the risotto. And it’s a perfect wine for this recipe (Barolo is another good option as well). So, grab your own favorite red wine (or try mine) and give this recipe a try, and let me know what you think. And thanks to Meghan for letting me share your blog. Cheers!

red wine risotto

This recipe is super simple and really highlights the wine that you use, so be sure to use a wine that you would drink as well. It’s perfect for one, or really easy to increase for entertaining.

1 tablespoon extra virgin olive oil

1/2 shallot, finely minced

Salt, to taste

Freshly ground black pepper

1/2 cup Arborio rice

1/4 cup plus 2 tablespoons good red wine

2 – 2 1/2 cups low-sodium beef stock

1 tablespoon cold, unsalted butter

2 tablespoons Parmigiano-Reggiano, finely grated, plus extra for garnish

1. In a medium saucepan, heat olive oil over medium heat. Add shallot and cook until translucent, about 5 minutes. Season with salt and pepper. Add rice and cook until slightly toasted, 1-2 minutes. Add wine and cook until evaporated. Add broth, a 1/2 cup at a time, stirring constantly. Continue adding stock, a 1/2 cup at a time, until rice is tender, 20-25 minutes. 2. Remove from heat and stir in butter until completely incorporated, followed by Parmigiano-Reggiano. Serve warm with additional Parmigiano-Reggiano over top.

Serves 1, or 2 appetizer-sized servings.

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Tags: cooking, Food, guest post, red wine, risotto

  1. Michelle’s avatar

    This red wine risotto looks great! Sadly my weekend won’t be long but I’m looking forward to heading up to Portland this afternoon and then seeing some of my favorite ladies on Monday for lunch!

    Reply

  2. blog is the new black’s avatar

    Only made risotto 2-3 times, and last time it was too hard. I need to work on the chew factor. Love the idea of using red wine! Looks like beans! :)

    Reply

  3. Mellissa’s avatar

    I love risotto and have made many versions but I think the Red Wine one looks delicious.

    Reply

  4. Daisy’s avatar

    What a fantastic recipe! I had a variation of red wine rissoto at rialto and fell in love.

    Reply

  5. Emily’s avatar

    I am a huge fan of making risotto for 2 and for crowds. It’s so versatile – and next next time I’m definitely adding red wine! I am looking forward to an extra-long weekend in Florida! Yay for sun!

    Reply

  6. Elizabeth’s avatar

    I’ve had some interesting adventures in risotto making. When it’s done right though it’s great.

    Reply

  7. Megan’s avatar

    I keep trying to like risotto, and it’s just not happening. I’d rather have couscous or orzo… but the recipe sounds great! Lots of good flavors in there!

    Reply

  8. GirlyGreenGirl’s avatar

    Drool worthy indeed and I LOVE the Bogle Phantom!!

    ~ GGG

    Reply

  9. Shannon’s avatar

    I’ve been wanting to make a red wine risotta for awhile now. This looks fantastic!

    My parents are coming to Boston to visit this weekend and (now) hopefully bringing wine from their monthly shipments from California with them!

    Reply

  10. Justin’s avatar

    This recipe sounds awesome. I haven’t made risotto for a few months. This might be a good recipe to use some of my beef stock on.

    Reply

  11. Judy’s avatar

    This sounds delicious. I just wish it was a long weekend for me.

    Reply

  12. Jolene (www.everydayfoodie.ca)’s avatar

    Risotto made with wine – fascinating. I am definitely making this one!

    Reply

  13. MelissaNibbles’s avatar

    I love risotto. It’s so filling. I’ve never tried a red wine version. Sounds tasty!

    Reply

  14. Raija’s avatar

    Thanks for this guest post! Now I have a perfect new blog to look at for inspiration to cook…I’m definitely lacking it lately…too much frozen food. Ugh.

    Reply

  15. Kimmy’s avatar

    Fabulous guest post in that I love Karen and I love risotto ;-). I have to agree with the Bogle Phantom – if you can find it, pick it up. It’s been a favorite this winter.

    Reply

  16. alicia’s avatar

    Great post – I love risotto, but I always feel like it makes SO much that I only save it for special occasions. Never occurred to me to just halve or quarter the recipe! Thanks for sharing – I’d love to try making my risotto with red wine!

    Reply

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