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Red Wine Risotto

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Red Wine Risotto

Warm up this winter with a rich hearty risotto, infused with robust red wine. Our Vialone Nano rice is simmered with Aneto chicken broth, and finished with a generous drizzle of Organic Aged Balsamic Vinegar from La Vecchia Dispensa, Lorenzo No 1 Extra Virgin Olive Oil and Cravero Parmigiano Reggiano.⁠
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Ingredients
  

  • 30g Lescure butter
  • 1 brown onion, finely diced
  • 1½ cups SIMON JOHNSON Vialone Nano rice
  •  1 cup red wine, (adjust if you'd prefer more)
  • 2–3 cups  Aneto Chicken Broth
  • 3 tbsp Cravero Parmigiano Reggiano, grated (plus extra for serving)
  • Tasman Sea Salt, to taste

To Serve - drizzle over the risotto

  • Lorenzo Olive Oil No. 1
  • La Vecchia Dispensa 8 Yr Organic Balsamic Vinegar ‘High Density’
  • fresh herbs to garnish (chopped chives and oregano)

Instructions
 

  • Melt the butter over medium heat in a pan. Add the onion, cook gently until soft and translucent.
  • Add the Vialone Nano rice and cook for 1–2 minutes, allowing the grains to absorb the butter and lightly toast.
  • Add red wine, stir until it has been mostly absorbed by the rice. Add some chicken broth and stir again. Continue to add the broth, a little at a time, allowing each addition to be absorbed before adding more. (Adjust with a little more red wine if needed).
  • Cook through for approximately 18–20 minutes, or until al dente. Stir in the grated Parmigiano Reggiano and season with sea salt to taste.

To Serve

  • Spoon the risotto into warm bowls. Drizzle generously with Lorenzo Olive Oil No. 1, add a few drops of La Vecchia Dispensa ‘High Density’ Organic Balsamic Vinegar.
  • Garnish with fresh herbs and extra Parmigiano.

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