red wine risotto

This recipe is super simple and really highlights the wine that you use, so be sure to use a wine that you would drink as well. It’s perfect for one, or really easy to increase for entertaining.

1 tablespoon extra virgin olive oil
1/2 shallot, finely minced
Salt, to taste
Freshly ground black pepper
1/2 cup Arborio rice
1/4 cup plus 2 tablespoons good red wine
2 – 2 1/2 cups hot low-sodium beef stock
1 tablespoon cold, unsalted butter
2 tablespoons Parmigiano-Reggiano, finely grated, plus extra for garnish

1. In a medium saucepan, heat olive oil over medium heat. Add shallot and cook until translucent, about 5 minutes. Season with salt and pepper. Add rice and cook until slightly toasted, 1-2 minutes. Add wine and cook until evaporated. Add hot stock, a 1/2 cup at a time, stirring constantly. Continue adding stock, a 1/2 cup at a time, until rice is tender, 20-25 minutes.
2. Remove from heat and stir in butter until completely incorporated, followed by Parmigiano-Reggiano. Serve warm with additional Parmigiano-Reggiano over top.

Serves 1, or 2 appetizer-sized servings.