Simple red wine risotto with mascarpone. Wine with dinner and in your dinner. Most of the alcohol will evaporate during the cooking of the risotto, but not the flavor.
Prep Time5 minutesmins
Cook Time20 minutesmins
Total Time25 minutesmins
Servings: 2people
Author: Marinka
Ingredients
1shallot
1tablespoonbutter
3/4cupcarnaroli rice
1 1/4cups red wine
1 1/4cupsvegetable stock
4ouncesmascarpone cheese
2ouncesParmigiano Reggiano cheese
salt and pepper
Instructions
Peel and chop the shallot. Warm the wine and stock.
Heat the butter to a dutch oven and sweat the shallots in the butter. Add the rice, stir, coating the rice grains with the hot butter. Allow to cook for a little and wait until the rice grains are making noise and you see the rice becoming translucent.
Add a ladle of red wine and allow it to be absorbed by the rice. Add a ladle of the vegetable allow this to be absorb. Repeat until all liquids are absorbed by the rice.
Add mascarpone and stir until mixed with the rice. Finally add the grated Parmigiano Reggiano cheese, mix and it is ready to be served.