I had my first attempt at risotto the other night and it was quite successful. I have wanted to make risotto for a long time, and when I saw What’s Gaby Cooking’s Red Wine Risotto, I knew it was time.
By the way, I love Gaby’s blog. I found her blog just two weeks ago, and I can’t stop reading it. Go check it out after, it’s beautiful and makes me hungry.
While coming up with a dinner with a few of my girlfriends, I threw out the risotto suggestion and they loved the idea because it added to the romantic dinner we were aiming for. I just love these girls— I’m so thankful that I’ve been here only six short months and have made such great friends. And I mean, after this fit below, I knew we’d be great friends…
Usually I am hesitant to order risotto at restaurants because they can be incredibly cheesy, creamy and dairy based, which doesn’t always sit well with my stomach. This risotto was absorbed with chicken broth and only had a total of 4 tablespoons of cheese. Cheesy enough for the cheese-lovers and tolerable for my stomach!
- 2 tablespoons olive oil
- 2 shallots, finely sliced
- 4 cloves garlic, finely minced
- 2 cups Arborio rice
- 1.25 cup Red Wine (I used a Cabernet)
- 4 cups reduced sodium chicken or vegetable stock
- 2 tablespoons mascarpone cheese
- 2 tablespoons grated parmesan cheese
- 1 lemon, juiced and zested
Directions
Add the shallots and garlic and stir for about 3 minutes until fragrant.
Once the wine has evaporated, add the stock, ½ cup at a time.
Add the Mascarpone and Parmesan cheeses, lemon zest and 1 tablespoon of fresh lemon juice.
Season with salt and stir to combine.
*Garnish with chopped parsley, chives or fried sage!
I will definitely have to make risotto again. What’s your favorite way to make it? Suggestions for future meals are welcome! :)
Red Wine Risotto
Prep Time: 5 minutes
Cook Time: 35-40 min
Keywords: entree vegetarian
Ingredients (5 servings)
- 2 tablespoons olive oil
- 2 shallots, finely sliced
- 4 cloves garlic, finely minced
- 2 cups Arborio rice
- 1.25 cup Red Wine (I used a Cabernet)
- 4 cups reduced sodium chicken or vegetable stock
- 2 tablespoons mascarpone cheese
- 2 tablespoons grated parmesan cheese
- 1 lemon, juiced and zested
Instructions
Heat a pan over medium heat and add the olive oil. Add the shallots and garlic and stir for about 3 minutes until fragrant.
Add the rice and stir until the rice just begins to toast. About 5 minutes
Continue to cook the rice for about 1 more minute and then add the wine. Once the wine has evaporated, add the stock, ½ cup at a time.
Stir the rice constantly and add another ½ cup of stock once the previous addition has been absorbed. Continue this process till you have no more stock.
Once all the stock has been absorbed, remove the rice from the heat and add the mascarpone and parmesan cheeses as well as the lemon zest and 1 tablespoon of the fresh lemon juice. Season with salt and stir to combine.
Let the risotto sit for 2 minutes and then serve.
**You can garnish this dish with chopped parsley, chives or fried sage if desired.
6 Comments
Gaby
February 19, 2013 at 7:22 pmomg I’m so glad you loved it!! thanks for cooking it and for all your sweet comment on my blog – that made my day. thank you :) xoxo
Kristin H
February 19, 2013 at 7:22 pmThank you for checking it out, this made my day! I can’t wait to make your red wine brownies!
Anonymous
February 19, 2013 at 9:22 pmThe risotto looks delicious. I love the idea of the black bean brownies. Such a healthy way to go. I did not see the brownie recipe. Is that posted in a past blog? If not, can you post it in a future blog? Thanks.
Anonymous
February 20, 2013 at 3:19 amRisotto + scallops are my favorite pairing!! Your risotto looks delicious and festive – I will have to give it a try! :)
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