Red Wine Risotto

Where Wine and Patience Become Silk

Risotto is not a recipe you make in a hurry — it's one you settle into. There's a rhythm to it, a quiet negotiation between heat and liquid and time, that asks you to stay close and pay attention. The addition of red wine deepens everything: the color, the aroma, the slow simmer of something turning rich and tender. It's the kind of dish that rewards stillness, that gets better the longer you're willing to stand beside it and stir.

Ingredients

• 3 1/2 cups chicken broth
• 3 tablespoons butter
• 1 onion, minced
• 1 teaspoon Alessi Garlic Puree
• 1 cup Alessi Arborio Rice
• 1/2 cups red wine
• 1/4 cups fresh parsley, finely chopped
• 1/2 cups Parmesan cheese, grated
• Alessi Sea Salt and Ground Black Pepper, to taste

Instructions

1. Bring chicken broth to a low simmer in a small saucepan.
2. In a separate heavy bottomed saucepan, heat butter over medium heat.
3. Add onion and sauté until soft and translucent.
4. Stir in garlic puree.
5. Mix in Arborio rice and stir until well coated.
6. Then, add wine and stir until absorbed.
7. Add ½ cup of chicken broth to rice.
8. Continually stir while cooking until broth is absorbed.
9. Continue adding ½ cup broth at a time until all broth has been absorbed, about 15 minutes.
10. Remove from heat, stir in parsley and cheese; season with salt and pepper.