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Ingredientes
- 50 gm Butter, (2oz)
- 1 Tbsp. Extra virgin olive oil
- 2 med Red onions, finely minced
- 250 gm Arborio risotto rice, (8oz)
- 600 ml Red wine ie: Bardolino Classico, (1 pint)
- 284 ml Pot chicken stock, decanted and heated
- 2 Tbsp. Mascarpone cheese
- 25 gm Grated parmesan cheese, (1oz)
- Â Â Salt and freshly grnd black pepper
- Â Â Parmesan shavings and extra virgin olive oil to serve
Direcciones
- Heat 25g (1oz) of the butter in a large frying pan along with the extra virgin olive oil, over a moderate heat add in the onion and saute/fry for 3-4 min or possibly till softened.
- Add in the rice and stir to coat in oil, this will take approximately 1 minute. Then add in 175ml (6 floz) of the red wine, allowing it to reduce by 3/4 - This will give the risotto a more intense flavour.
- Add in half the warm stock, stirring all the time. Continue to add in the remaining stock as and when the stock has been absorbed.
- After 18-20 min when the rice is almost cooked and the stock has been absorbed gradually incorporate the remaining wine.
- Finally stir in the mascarpone cheese, the remaining butter, parmesan cheese, salt and freshly grnd black pepper, mix to incorporate and heat for a further 1-2 min. Then serve immediately with parmesan shavings and drizzle with extra virgin olive oil.
- NOTES : An unusual risotto incorporating red wine, ideal as a starter or possibly main course
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 84g | |
| Recipe makes 4 servings | |
| Calories 166 | |
| Calories from Fat 135 | 81% |
| Total Fat 15.35g | 19% |
| Saturated Fat 7.97g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 32mg | 11% |
| Sodium 173mg | 7% |
| Potassium 85mg | 2% |
| Total Carbs 4.95g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 3.18g | 2% |
| Protein 3.01g | 5% |
