A tasty, festive risotto that can be cooked and served to the table in the same pan.
Main INGREDIENTS
- Rice & Grains
Ingredients
Method
Ingredients
- 100g butter
- 2 shallots, finely diced
- 1 bay leaf
- 900ml Italian Red Wine
- 500g Arborio rice
- 100g Grana Padano or Parmigiano Reggiano cheese, finely grated
- 100g Gorgonzola, broken into small pieces
- 1.25 litre vegetable stock, hot
- Salt and pepper, to taste
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Method
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1To make the reduction, heat 20g of the butter into a saucepan over a low heat, once melted, sauté half the shallots for 5 minutes. Then add the bay leaf and pour in 750ml of the wine. Bring to the boil, then lower the temperature and reduce the wine by at least a third. This will take around 15 minutes. Strain the reduction through a sieve and keep warm.
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2For the risotto, heat 40g of the butter in the casserole dish over a medium heat and braise the remaining shallots with the rice, stirring continuously until the rice becomes glassy. Deglaze the pan with the rest of the wine (150ml) and let the liquid evaporate. Add a ladle of the hot vegetable stock and simmer while continuously stirring. Once the rice has absorbed the stock, add another ladle full. Continue this process until the rice is cooked through.
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3Remove the casserole dish from the hob and stir in the remaining butter (40g) and the grated cheese. Season with salt and pepper before dividing across plates. Pour the red wine reduction over the middle of each serving and serve immediately.
If you wish to make the risotto less rich it can be made with a white wine reduction instead, e.g. use an Italian White Wine like Pinot Grigio.
