Ingredients
- 60 ml olive oil
- 1 shallot, diced
- 450 g arborio rice
- 1 l (4 cups) red wine
- 500 ml chicken stock (cold)
- 50 g Parmesan cheese, grated, plus some Parmesan chips for decoration
- 60 g unsalted butter, cubed
- Salt and pepper, to taste
Instructions
- In a large saucepan, sweat the shallots until translucent.
- Then, add the rice and toast for 1–2 minutes.
- Combine the chicken stock with the red wine. Add a cup of liquid to the rice, stirring constantly.
- When almost all the liquid has been absorbed, continue adding red wine and chicken stock cup wise, each time stirring until the liquid has been absorbed and then adding the next cup of stock and wine.
- When all the liquid has been added and absorbed, slowly stir in the cheese and the butter.
- Season to taste and serve hot.
Notes
For a nice red colour of the risotto, it is best to use a strong Italian red wine, e.g. Barolo or Sagrantino. For an even more intense colour, you can add 1 tsp of beetroot powder.
