Posted by: Anja | July 7, 2010

Wine in a risotto…

… works good! That has been proven by my red wine risotto, the risotto I made this weekend is a confirmation of that. It’s a different kind of risotto though. Here, the red wine is not directly used in the risotto to color it, but it is used to color the onions that are in the risotto. Which explains the red speckles on the picture. :)

I actually never reduced red wine because that’s normally the basis for quite heavy sauces and even though I prefer heavy desserts, warm food is never that heavy in taste when I make it. Or I try to make it not that heavy. Well, this one’s a bit riskier in flavors because red wine is quite distinct in its taste as well as red onions and gorgonzola. But trust me, the combination’s really not overwhelming but fits astonishingly good.

Red (Wine) Onion and Gorgonzola Risotto
idea adapted from Traveler’s Lunchbox

80g butter
1 medium red onion
80ml red wine
1-1/2 cups Arborio rice
80ml white wine
200ml chicken broth
15g parmesan cheese
40g gorgonzola cheese
salt, black pepper

First step: Heat a small pan to low-medium heat and melt 40g butter in it. Cut the onion into small pieces and add once the butter is melted.

Second step: Stir the onion from time to time, let soften for approximately 5 minutes until glassy. Reduce the heat to low and leave on the oven for another 10 minutes, stirring from time to time.

Third step: In a small pot, heat the chicken broth. In a medium-sized pan, melt 30g butter on medium heat. When the butter is melted, the onions should be ready. Add the red wine to the onion pan and let it simmer until reduced, which takes about 15-20 minutes.

Fourth step: Meanwhile add the rice to the medium-sized pan and let brown a bit for 2-3 minutes. Add the white wine and let reduce completely. Stir all the time. When the wine is reduced, begin ladling the chicken broth. Use 1-2 ladles per iteration and add the next ladles when the previous ones have been absorbed by the rice. When your rice is not through and your chicken broth completely used, use water instead.

Fifth step: When your red wine has been reduced, take the onions off the stove and set them aside until the rice is nearly ready. When that point is reached, add them to the rice, as well as the remaining butter and parmesan. Stir and add salt and pepper to taste. Cut the gorgonzola to small pieces and serve the risotto with the gorgonzola sprinkled on top.

The recipe makes enough for one person. I think this is a wonderful main dish, it’s maybe even better if you serve it with a small salad. Personally I think it’s even better than the red wine risotto, but that’s probably because I’m a cheese fanatic. Still, the red wine risotto is awesome, so this is awesome times two. :D


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