Name: Red wine risotto recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves: 4
Ingredients: 50g butter; 1tbsp olive oil; 4 shallots, peeled and finely diced; 200g risotto rice; 500ml red wine; 2 sprigs thyme; 500ml vegetable or chicken stock; Grated Parmesan, to serve

By Nichola Palmer

published 6 July 2013

This classic risotto makes a fabulous starter for six or will serve four as a main course and is a stylish meal to serve to friends. Always use a good full-bodied red wine and good quality stock - it will only taste as good as the ingredients you use. If liked you can cook a few bacon lardons or streaky bacon with the shallots too. Stir in a little parsley at the end of cooking if liked. Make this and serve immediately as risotto becomes thick and stodgy if kept warm.

Ingredients

50g butter
1tbsp olive oil
4 shallots, peeled and finely diced
200g risotto rice
500ml red wine
2 sprigs thyme
500ml vegetable or chicken stock
Grated Parmesan, to serve

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Method

Heat the butter and oil in a large shallow pan. Add the shallots and cook for 5 mins until softened but not browned.
Add the rice and cook for 1 min until coated in the oil and butter. Add half the red wine and thyme and cook gently, stirring continuously, until the wine has been absorbed. Add a ladle full of the stock and cook gently, stirring continuously until the stock has been absorbed.
Continue adding the boiling stock and wine a little at a time until it has all been absorbed and the rice is rich, creamy, and tender. Remove the thyme sprigs. Season to taste and sprinkle with Parmesan to serve.