Natural Wine Risotto
Creamy risotto cooked with natural wine
Ingredients
- 1 cup arborio rice
- 2 cups vegetable broth
- 1 cup natural wine (slightly past expiration)
- 1/2 cup grated Parmesan cheese
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
In a saucepan, heat the vegetable broth and keep it warm on low heat.
In a separate large pan, heat the olive oil over medium heat.
Add the shallot and garlic to the pan and sauté until soft and translucent.
Add the arborio rice to the pan and stir to coat it with the oil.
Pour in the natural wine and stir until it is absorbed by the rice.
Begin adding the warm vegetable broth to the pan, one ladle at a time, stirring constantly until each ladleful is absorbed before adding the next.
Continue this process until the rice is cooked al dente and creamy, which should take about 20-25 minutes.
Remove the pan from the heat and stir in the grated Parmesan cheese.
Season with salt and pepper to taste.
Let the risotto rest for a few minutes before serving.
Serve the natural wine risotto warm and enjoy!