The title of this post alone makes me drool. Think creamy, warm risotto, dotted with nutty parmesan and bursting with the flavors of your favorite wine. For a comforting and elegant long-weekend meal at home, I can’t think of anything better.
Today’s Foodie Feature is Karen from Gourmet Recipes for One, a blog that combines beautiful photos, a clean, eye-pleasing design, and gourmet recipes that are truly mouthwatering. In addition to being a fan of her blog, I also had the pleasure of finally meeting Karen at the Red White Tasting Crew event last week. I am excited that she is sharing the gorgeous recipe below with us; you will likely be seeing it again on the blog when I make it!
Happy Friday! Do you have any plans for the long weekend?
When I sat down to think about what to write for my guest blog for Travel, Wine, and Dine, I thought I’d create a new recipe just for the occasion, and one that included wine of course. Since risotto is one of my favorite things, I thought I’d make a version with wine as the main ingredient. Risotto is super easy to make, made all in one pot (love that!) and the hardest thing about it is the patience of stirring it for 20-25 minutes until it’s done. But when it is, you’ll adore this creamy, delicious Italian dish. This version is made with one of my favorite red wines for drinking so I thought I’d try it in the risotto. Phantom from Bogle Vineyards is a rich, luxurious blend of three unique varietals (Petite Syrah, Zinfandel and Mourvèdre) and I love the rich purple-ish red color that is gives the risotto. And it’s a perfect wine for this recipe (Barolo is another good option as well). So, grab your own favorite red wine (or try mine) and give this recipe a try, and let me know what you think. And thanks to Meghan for letting me share your blog. Cheers!
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red wine risotto
This recipe is super simple and really highlights the wine that you use, so be sure to use a wine that you would drink as well. It’s perfect for one, or really easy to increase for entertaining.
1 tablespoon extra virgin olive oil
1/2 shallot, finely minced
Salt, to taste
Freshly ground black pepper
1/2 cup Arborio rice
1/4 cup plus 2 tablespoons good red wine
2 – 2 1/2 cups low-sodium beef stock
1 tablespoon cold, unsalted butter
2 tablespoons Parmigiano-Reggiano, finely grated, plus extra for garnish
1. In a medium saucepan, heat olive oil over medium heat. Add shallot and cook until translucent, about 5 minutes. Season with salt and pepper. Add rice and cook until slightly toasted, 1-2 minutes. Add wine and cook until evaporated. Add broth, a 1/2 cup at a time, stirring constantly. Continue adding stock, a 1/2 cup at a time, until rice is tender, 20-25 minutes. 2. Remove from heat and stir in butter until completely incorporated, followed by Parmigiano-Reggiano. Serve warm with additional Parmigiano-Reggiano over top.
Serves 1, or 2 appetizer-sized servings.
