Red Wine Risotto

1. 1

   Heat broth in a medium saucepan to almost simmering.

2. 2

   Heat oil in a large pot over medium-low heat.

3. 3

   Add onion and cook stirring once in a while for about 5 minutes.

4. 4

   Add garlic and stir constantly until the onion is very soft and translucent about another 1 to 3 minutes.

5. 5

   Add rice and salt, stir to coat the rice.

6. 6

   Constantly stirring add about 1/2 cup of the beef stock along with some of the wine, continue stirring until absorbed.

7. 7

   Continue cooking, stirring, adding about 1/2 cup of beef stock and some wine each time.

8. 8

   Let the liquid absorb into the rice then add some more liquid.

9. 9

   This will take about 20 to 30 minutes, until all the liquid has been used up and the rice transforms into a creamy and tender texture.

10. 10

    Remove from heat, stir in most of the Parmesan cheese.

11. 11

    Serve with a sprinkle of parmesan cheese on top and some fresh ground pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.