From BBC GoodFood
450-500ml/16-18fl oz chicken or vegetable stock, more if needed
1 medium onion , chopped
200g round grain risotto rice , such as arborio or carnaroli
500ml red wine , a merlot is ideal
grated Parmesan (or vegetarian alternative), to serve
Heat the stock in a saucepan and keep it warm at the side of the stove. Melt half the butter in a shallow saucepan or casserole, add the onion with salt and pepper and sauté for 5-7 minutes until soft, but not browned. Stir in the rice and sauté it, stirring constantly, until it absorbs the butter, about 2 minutes.
Stir in about half the wine with a little salt and pepper and simmer, stirring, until the rice starts to dry, 5-7 minutes. Add a couple of ladlefuls of hot stock and continue simmering, stirring gently but constantly. When the rice dries again and needs more liquid, add the remaining wine.
Continue cooking, stirring all the time and adding more stock in batches. At the end of cooking, the rice should be tender, still slightly al dente (chewy) and creamy from the starch that has begun to leach from the grains. This will take 25 to 35 minutes and don’t hesitate to use plenty of stock.
Take the risotto from the heat, add the remaining butter in pieces, and stir it into the rice as it melts. Taste and adjust the seasoning. Serve the risotto in shallow bowls or on deep plates with a sprinkling of Parmesan. It is best served at once, though it can be kept warm for a few minutes. If necessary, soften it with a little more stock just before serving.
The gf is finally here with me to do her studies, and one of the first things she’s ask her is mushroom risotto. Also she mentioned that she has never tried red wine risotto before and so I decided to make a red wine mushroom risotto for her. So what I have done is to combine my mushroom risotto recipe with this red wine risotto recipe i.e. instead of using white wine, I used red wine instead. The difference between the two is that the red wine risotto is much more robust in terms of flavours.