1/4 cup extra-virgin olive oil
1 medium onion
2 cups Arborio rice
1/2 cup red wine
3 1/2 cups chicken stock
4 tablespoons unsalted butter - (1/2 stick)
1/2 cup freshly-grated Parmigiano-Reggiano
for sprinkling
Directions: one line for each direction. When saved the lines will be numbered.
In a 12- to 14-inch skillet, heat the olive oil over medium heat. Add the onion and cook until softened and translucent but not browned, 8 to 10 minutes. Once the onions are translucent add the rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes.
Add the wine to the toasting rice, and then add a 4- to 6-ounce ladle of stock and cook, stirring, until it is absorbed. Continue adding the stock a ladle at a time, waiting until the liquid is absorbed before adding more. Cook until the rice is tender and creamy and yet still a little al dente, about 15 minutes.
Stir in the butter and cheese until well mixed. Portion risotto into 4 warmed serving plates, serving with extra cheese.
This recipe yields 4 servings.
Nutrition Facts
Servings Per Recipe: 4
Amount Per Serving
Calories: 504
Calories from Fat 26.7%
Total Fat
14g
Cholesterol
0mg
Sodium
1915mg
Carbohydrate
77g
Dietary Fiber
trace
Protein
8g
Exchanges: 4 1/2 Grain(Starch)
Rating: ()
Added On: April 15, 2008
* MARIO EATS ITALY with Mario Batali - (Show # IT-1A10) - from the TV FOOD NETWORK
