Red Wine Risotto
- 2 tablespoons olive oil
- ½ medium onion, cut into a ¼ inch dice
- 1 cup short-grain rice, such as Arborio or Carnaroli
- ¼ cup red wine
- 2 cups chicken or vegetable stock, hot
- 2 tablespoons butter
- ¼ cup shredded Nicasio Reserve, plus more for sprinkling
- Salt and freshly-ground white pepper to taste
Method of preparation:
In a 12-inch skillet, heat the olive oil over medium heat. Add the onion and cook until softened and translucent but not browned, 8 to 10 minutes. Once the onions are translucent add the rice and stir with a wooden spoon until toasted, 3 to 4 minutes.
Add the wine to the toasting rice, and then add a 4-ounce ladle of stock and cook, stirring, until it is absorbed. Continue adding the stock a ladle at a time, waiting until the liquid is absorbed before adding more. Cook until the rice is tender and creamy and yet still a little al dente, about 15 minutes. The rice mixture should have a little bit of a loose consistency overall (should spread out when dished onto a plate or bowl.) Add stock as needed to reach this.
Stir in the butter and cheese until well mixed. Portion risotto into 2 warmed serving dishes, sprinkling with reserved cheese.