Risotto Rosso (Italian Red Wine Risotto)
0.5 Each onion, diced fine. 1 Each garlic clove, minced. 2 Cups Arborio rice. 1 Cup Italian red wine. 4 Cups chicken or vegetable stock, heated. 1 Cup peas, frozen. 0.25 Cup Parmesan cheese, grated. 6 Tablespoons unsalted butter. 1 Tablespoon kosher salt, to taste. 1 Tablespoon extra virgin olive oil
  1. In a 4-6 quart heavy bottom pan over med/high heat melt 4 tablespoons of butter and olive oil and cook the onion until translucent. Make sure no browning occurs. Add garlic and stir well.
  2. Add the rice and stir. Toast for 30 seconds. Lower heat to medium. Add wine and stir well and constantly making sure rice does not stick to the bottom of the pan.
  3. Once the wine has been absorbed begin adding the stock one cup at a time. Constantly stir and make sure rice does not stick to the pan. Add another cup once the stock has been absorbed.
  4. Continue to repeat step 3 until the rice is al dente (the rice should still have a little bit of a bite and should not be mushy). (Please note that it might not take all the stock or it might need more depending on the quality of rice).
  5. Once cooked al dente remove from heat. Stir in peas, butter, Parmesan cheese and remaining 2 tablespoons of butter. Stir. Taste and adjust seasoning. Let it rest for 4 minutes before serving, covered.
  6. Enjoy risotto with your favorite fish or braised short ribs.

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