Chef Yoshimi Hidaka, owner of the Ristorante Acquapazza, presents a flavorful red wine risotto using 'Barbaresco,' the queen of Italian wines. Enjoy the authentic professional technique and profound flavors finished with Italian rice 'Carnaroli' in your own home.
Ingredients
Main Ingredients (2 servings)
- Italian Rice
- Onion
- Shallot
- Butter
- Parmigiano-Reggiano
Seasonings
- Red Wine
- Olive Oil
- Chicken Broth
- Salt
- Pepper
Steps
- Finely chop the onion and shallot. (Key Tip!) Chop them coarsely to bring out their sweetness.
- Heat olive oil (to taste) in a frying pan and sauté the roughly chopped onion and shallot over low heat. (Key Tip!) Sauté until translucent, drawing out the sweetness of the vegetables.
- Once the onion and shallot are translucent, add Italian rice (to taste) and sauté briefly.
- Add red wine (to taste) to evaporate the alcohol and reduce.
- Gradually add warm chicken broth (to taste) while stirring, and cook until the rice is done.
- When the rice reaches your desired texture, adjust the flavor with salt (to taste).
- Continue cooking until the mixture has a creamy consistency.
- Turn off the heat, add butter (to taste) and Parmigiano-Reggiano (to taste), and mix well.
- Serve in a dish and sprinkle with pepper (to taste) if desired.
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