Red Wine Risotto
A twist on the classic white wine risotto, this red wine variation is great for cold weather.
Risotto is one of those dishes that seems fancy but is actually relatively simple to make at home. Brush up on your technique with some tips from Intero’s Executive Chef and co-owner Ian Thurwachter here before putting those skills to use in the kitchen (and if you don’t have a Saucier yet, you should get on that). While this risotto uses red wine, Chef Thurwachter says, "it’s still a classic risotto, we’re still using all the same classic techniques and there are even parts of Italy where the red wine reigns supreme.” Feel free to use either variation as a base and customize it with seasonal ingredients all year round. Here Chef Thurwatcher added seared steak and sauteed mushrooms for more protein.
Red Wine Risotto
A twist on the classic white wine risotto, this red wine variation is great for cold weather.
Ian Thurwachter
Put your stock in a Saucepan and bring to a simmer over medium-low heat. Reduce heat to low and keep on a burner within reach.
Heat your Saucier over a medium low flame. Pour in the olive oil and add in your shallot or onion along with the Bay leaf and a pinch of salt. Sweat until softened but not browned, stirring with a spatula or Wooden Spoon occasionally.
Add in your rice and stir frequently. The kernels should be slightly translucent around the edges and have a nutty aroma.
Stir in the wine and turn the heat up to medium. Allow the wine to fully absorb and add in a large pinch of salt before ladling in ¾ cup of warm stock from the adjacent Saucepan. Cook at a rapid simmer, stirring occasionally until the stock is absorbed.
Repeat this step with the remaining stock until it is fully incorporated and the rice is al dente.
Add in the butter and cheese, stirring vigorously until both have melted and the mixture is thick and slightly glossy. Season with more salt and pepper to taste.
Remove from heat and serve on a warmed plate or bowl, garnished with a drizzle of olive oil.
