Red Wine Risotto With Walnuts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This is an interesting variation on an Italian staple - the addition of red wine, leeks, and walnuts adds more flavor complexity to the risotto. Ingredients:
3⅓ cups chicken broth |
3 tablespoons extra-virgin olive oil |
4 shallots, thinly sliced |
1 leek, sliced (white and pale green parts only) |
11/2 cups arborio rice |
11/4 cups red wine |
⅓ cup freshly grated parmigiano-reggiano or grana padano, plus more for serving |
salt |
⅓ cup roughly chopped walnut pieces |
freshly ground black pepper |
Directions:
1. Heat broth in a medium saucepan to a very gentle simmer.
2. Meanwhile, in a large saucepan heat oil over medium heat. Add shallot and leek; cook, stirring frequently with a wooden spoon or heatproof spatula, until softened, about 3 minutes.
3. Add rice, increase heat to medium-high, and cook, stirring frequently, until rice is translucent, about 4 minutes.
4. Add 1/2 cup wine and cook, stirring frequently, until wine is mostly absorbed.
5. Add about 1/2 cup broth. Cook, stirring constantly, until broth is mostly absorbed. Continue adding broth in 1/2 cupfuls, stirring constantly, and allowing each addition to mostly absorb before adding the next, until rice is tender, yet still al dente.
6. Add remaining 3/4 cup wine to risotto; stir to combine and remove from heat. Stir in cheese and season to taste with salt. Serve risotto immediately, sprinkled with walnuts, pepper and extra cheese.
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