Red Wine Risotto recipe
This risotto features a simple substitution of red wine in place of white wine. A bit sweeter than the classic, this one is a must-try for any risotto lovers.
Makes 4 servings.
Ingredients List:
6 tablespoons unsalted butter, divided
½ cup diced onion
2 cups short grain rice (such as Arborio)
2 cups dry red wine, warmed
5 cups simmering beef broth
1 ½ cups freshly grated Parmesan cheese
¼ teaspoon sea salt, or to taste
¼ teaspoon black pepper, or to taste
Directions:
1. Heat 3 tablespoons butter in a medium stockpot over medium heat. Add onion and cook until translucent and softened, 5 minutes, stirring. Add rice and cook 3 minutes, stirring well to coat with butter.
2. Add wine to pot, raise heat to high, and bring to a boil. Simmer until liquid is absorbed, stirring, about 5 to 7 minutes.
3. Add hot broth to pot, 1 cup at a time, allowing liquid to fully absorb before adding each subsequent cup, stirring. Continue adding 1 cup at a time, stirring, until rice is creamy but not mushy (while still al dente). The entire cooking time will take 40 to 50 minutes.
4. Remove from heat and add remaining 3 tablespoons butter and Parmesan cheese; whisk vigorously until thoroughly mixed and creamy. Season to taste with salt and pepper and serve immediately.
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