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Red Wine Risotto with Parmesan

This recipe is modified from one by Giada De Laurentiis of Food TV fame. I have always been a big risotto fan but my wife and son never have -- until this. The wine and parmesan deliver wonderful flavors.  Risotto can be time consuming but this one is worth it.

3˝ cups chicken broth
3 tablespoons unsalted butter
1 cup diced onion
1 cup diced red bell pepper
2 cloves garlic, minced
1 cup Arborio rice
˝ cup dry red wine
˝ cup grated Parmesan plus additional for garnish
salt and pepper to taste

Bring the broth to a simmer, cover and keep warm.

Melt the butter in a heavy saucepan over medium heat.  Add the onion and peppers and sauté until the onion is translucent, about 8 minutes. Stir in the garlic and sauté for 30 seconds until aromatic.  Stir in the rice and cook for about 2 minutes until the rice is toasted.  Add the wine and stir until absorbed, about 1 minute.

Add ⅔ of a cup of warm broth and simmer until absorbed, stirring often, about 4-5 minutes. Repeat this step until the broth is used and the rice is tender and the mixture is creamy.

Add the Parmesan and season with salt and pepper. Serve with additional cheese for garnish.

Notes:

 

 

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