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Savory Fig and Onion Red Wine Risotto

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Risotto is such a lovely and elegant dish. This one is both sweet and savory and oh, what a lovely color. It’s a perfect complement to your next ribeye.
 
1 c. Arborio rice
½ c. finely diced shallots
1 tsp fresh thyme
2 T. unsalted butter
1 T. extra virgin olive oil
6 c.  chicken stock
1 c. good red wine, sangiovese is a good one
½ tsp sea salt or more to taste
1 ½ - 2 cups fresh grated parmesan, extra for garnish
 
Warm chicken broth in saucepan. In a separate pot melt the butter and olive oil over medium heat. Sauté shallots and Arborio rice for 3-4 minutes, stirring constantly. Add fresh thyme and red wine and slowly stir until liquid is absorbed. Add chicken stock ⅔ cup at a time and continue stirring, adding additional broth once liquid has evaporated. Continue adding stock and stirring until rice is creamy and slightly al dente. Stir in parmesan and salt to taste. Serve with an extra grate of parmesan…...and a little  of that nice red wine.
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