RISOTTO AL CABERNET

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Risotto al Cabernet image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 40m

Yield 4 to 6 as a main course, 8 to 10 as a side dish

Number Of Ingredients 9

12 cups chicken stock (low-sodium, if canned)
1/4 cup olive oil
1 cup minced onion
Salt and black pepper, to taste
3 cups Arborio rice
1 cup dry white wine
3 tablespoons unsalted butter
1 cup grated Parmigiano, plus a bit more for garnish
1 cup Cabernet Sauvignon, plus 1/2 cup for garnish

Steps:

  • Bring chicken stock to a boil in a large saucepan; reduce to a simmer and keep warm while preparing risotto.
  • Heat olive oil in a 4-quart saucepan. Add onion and a pinch of salt and saute over medium-low heat until it is soft and translucent but not at all browned. Add rice and continue to saute, coating rice with the oil, until grains are lightly toasted, about 4 to 6 minutes. Adjust heat as necessary to keep pan temperature relatively constant. Add white wine and stir until it is almost completely absorbed.
  • Begin adding simmering stock to rice, 1 ladleful at a time, stirring the rice constantly and continuing to cook at a constant low simmer. Add more stock each time the last addition is nearly, but not completely, absorbed.
  • About 15 minutes after you begin adding stock, test rice by biting into a grain. It is done when it is almost cooked but still al dente, you should be able to feel a little bite in the middle of the grain, but it should not taste uncooked or gritty. Don't worry if you have not used all the stock.
  • Remove risotto from heat and stir in butter, Parmesan and 1 cup of Cabernet wine until butter and cheese are melted. Adjust seasoning as necessary with salt and pepper. Transfer to a platter or individual shallow bowls. Garnish with a drizzle of the wine and some grated Parmesan. Serve immediately.

Hudu Umar
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This risotto was just okay. It wasn't bad, but it wasn't anything special either. I probably wouldn't make it again.


Binita Rawal
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I was really disappointed with this risotto. The rice was overcooked and the flavor was very one-dimensional. I would not recommend this recipe.


riajulofficial tiktok
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This risotto was good, but not great. The flavor was a bit bland for my taste. I think it needed more salt and pepper.


Joseph Sinkala
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I'm not a huge fan of risotto, but this recipe changed my mind. It was so delicious and easy to make. I'll definitely be making it again.


Myracle Hart
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This risotto was a hit at my dinner party! Everyone loved it. It was the perfect balance of creamy and flavorful.


Elizabeth Asencio
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This risotto was amazing! It was so creamy and flavorful. The wine added a really nice touch. I will definitely be making this again.


Zack Playz
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I was really disappointed with this risotto. The rice was overcooked and the flavor was very one-dimensional. I would not recommend this recipe.


Rehmat janan
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This risotto was a bit too bland for my taste. I think it needed more salt and pepper. I also would have liked to see more vegetables in the dish.


madhap magumder
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I thought this risotto was just okay. The flavor was good, but the texture was a bit too mushy for my taste. I think I would have preferred it if the rice had been cooked for a little less time.


irfan Khan sa
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This was a great recipe! The risotto was creamy and flavorful, and the Cabernet Sauvignon added a nice touch. I would definitely make this again.


Beatrice Slamdill
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This risotto was delicious! I used a dry red wine, and it gave the dish a nice fruity flavor. The mushrooms and peas were also a great addition. I would definitely recommend this recipe to anyone who loves risotto.


Achor Fabian
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I was a bit hesitant about using wine in a risotto, but I'm so glad I did. The Cabernet Sauvignon added a really nice flavor to the dish. I also loved the addition of mushrooms and peas. This is definitely a recipe I'll be making again and again.


Samira Akter
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This was my first time making risotto, and it turned out perfectly! The recipe was easy to follow, and the finished dish was creamy and flavorful. I can't wait to try more risotto recipes in the future.


M Irfan
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I've made risotto many times before, but this recipe is by far the best. The wine adds a wonderful depth of flavor, and the instructions are easy to follow. Even my picky kids loved it!


Roberto 2
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This risotto was a delightful surprise! The Cabernet Sauvignon gave it a rich, fruity flavor that perfectly complemented the earthy mushrooms and creamy rice. I'll definitely be making this again.