| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Sainsbury’s, Sainsbury15 |
4 |
servings |
INGREDIENTS
| 50 |
g |
Butter; (2oz) |
| 1 |
tb |
Olive oil |
| 2 |
md |
Red onions; finely chopped |
| 250 |
g |
Arborio risotto rice; (8oz) |
| 600 |
ml |
Red wine ie: Bardolino Classico; (1 pint) |
| 284 |
ml |
Pot chicken stock; decanted and heated |
| 2 |
tb |
Mascarpone cheese |
| 25 |
g |
Grated parmesan cheese; (1oz) |
|
|
Salt and freshly ground black pepper |
|
|
Parmesan shavings and olive oil to serve |
INSTRUCTIONS
TO GARNISH
Heat 25g (1oz) of the butter in a large frying pan along with the olive
oil, over a moderate heat add the onion and saute for 3-4 minutes or until
softened.
Add the rice and stir to coat in oil, this will take approximately 1
minute. Then add 175ml (6 floz) of the red wine, allowing it to reduce by
3/4 - This will give the risotto a more intense flavour.
Add half the hot stock, stirring all the time. Continue to add the
remaining stock as and when the stock has been absorbed.
After 18-20 minutes when the rice is almost cooked and the stock has been
absorbed gradually incorporate the remaining wine.
Finally stir in the mascarpone cheese, the remaining butter, parmesan
cheese, salt and freshly ground black pepper, mix to incorporate and heat
for a further 1-2 minutes. Then serve immediately with parmesan shavings
and drizzle with olive oil.
Converted by MC_Buster.
NOTES : An unusual risotto incorporating red wine, ideal as a starter or
main course
Converted by MM_Buster v2.0l.
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