Steps to Make Red Absinthe 80

Red Wine Risotto

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Recipe Summary Red Wine Risotto

A rich twist on the classic risotto.

Ingredients | Red Absinthe 80

2 tablespoons olive oil

1 ½ ounces prosciutto

1 large shallot, minced

1 clove garlic, chopped

2 chanterelle mushrooms, sliced

1 cup arborio rice

1 cup red wine

3 cups beef stock, or more as needed, divided

½ cup arugula

⅓ cup freshly grated Parmesan cheese

1 tablespoon chopped fresh thyme

ground black pepper to taste

Directions

Heat olive oil in a Dutch oven or heavy pot over medium heat; cook prosciutto until edges begin to curl and fat is rendered, 2 to 3 minutes. Add shallot and cook until fragrant, about 2 minutes. Add garlic and cook until fragrant, about 1 minute. Add mushrooms and cook for 30 seconds.

Cook and stir rice into prosciutto mixture, stirring continually, until rice is translucent around edges, 1 to 2 minutes. Pour red wine into rice mixture; cook, stirring every 30 seconds, until wine is absorbed, about 5 minutes. Stir 1 cup broth into rice mixture, cooking and stirring until broth is almost completely absorbed, 3 to 5 minutes. Continue adding 1 cup broth at a time, stirring constantly, until rice is tender, 15 to 20 minutes.

Mix arugula, Parmesan cheese, thyme, and black pepper into rice mixture; cook and stir until cheese is melted, 2 to 3 minutes.

Info | Red Absinthe 80

prep: 10 mins cook: 30 mins total: 40 mins Servings: 4 Yield: 4 servings

TAG : Red Wine Risotto

Main Dish Recipes, Rice, Risotto Recipes,