Red Wine Risotto with Mascarpone
Simple red wine risotto with mascarpone. Wine with dinner and in your dinner. Most of the alcohol will evaporate during the cooking of the risotto, but not the flavor.
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Servings: 2 people
Ingredients
- 1 shallot
- 1 tablespoon butter
- 3/4 cup carnaroli rice
- 1 1/4 cups red wine
- 1 1/4 cups vegetable stock
- 4 ounces mascarpone cheese
- 2 ounces Parmigiano Reggiano cheese
- salt and pepper
Instructions
- Peel and chop the shallot. Warm the wine and stock.
- Heat the butter to a dutch oven and sweat the shallots in the butter. Add the rice, stir, coating the rice grains with the hot butter. Allow to cook for a little and wait until the rice grains are making noise and you see the rice becoming translucent.
- Add a ladle of red wine and allow it to be absorbed by the rice. Add a ladle of the vegetable allow this to be absorb. Repeat until all liquids are absorbed by the rice.
- Add mascarpone and stir until mixed with the rice. Finally add the grated Parmigiano Reggiano cheese, mix and it is ready to be served.
- Add salt and pepper to taste.
Nutrition
Calories: 829kcal | Carbohydrates: 69g | Protein: 19g | Fat: 39g | Saturated Fat: 24g | Polyunsaturated Fat: 0.5g | Sodium: 1126mg | Fiber: 3g | Sugar: 3g
Nutrition information is automatically calculated, so should only be used as an approximation.
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