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Receta Risotto Bardolino Classico

by Global Cookbook

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)     Salt and freshly grnd black pepper     Parmesan shavings and extra virgin olive oil to serve

Direcciones

1. 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.
2. 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.
3. 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.
4. After 18-20 min when the rice is almost cooked and the stock has been absorbed gradually incorporate the remaining wine.
5. 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.
6. NOTES : An unusual risotto incorporating red wine, ideal as a starter or possibly main course

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