White Wine Risotto
This risotto recipe uses white wine in much greater quantities than most risotto recipes, creating a delicious flavor that complements the rice and vegetables. To keep this dish vegetarian, use the vegetable stock or water that called for, but you can also use chicken stock, if you want.
Preparation time: 15 minutes
Cooking time: 35 minutes
Yield: 4 servings
1 medium onion
2 garlic cloves
1 medium carrot
2 celery stalks
3 tablespoons olive oil
1 sprig fresh thyme, or 1 teaspoon dried thyme
1/2 teaspoon red pepper flakes
1 1/4 cups Italian rice (arborio, carnaroli, or vialone nano)
2 cups white wine
3 cups simmering vegetable stock or water, divided
Salt and pepper to taste
Fresh parsley, or 2 teaspoons dried parsley
3 tablespoons grated Parmigiano-Reggiano
Chop the onion, carrot, and celery.
Peel and chop the garlic cloves.
In a large saucepan with a heavy bottom, heat the olive oil.
Add the onion, garlic, carrot, celery, thyme, and red pepper flakes, then cook over low-medium heat, stirring frequently.
To achieve the most concentrated flavor, be patient and allow the vegetables to sweat, or slowly cook; the onion should be soft and translucent after about 10 minutes.
Add the rice and cook for 1 to 2 minutes, stirring constantly.
This step toasts the rice.
Add the wine and reduce the heat to maintain a simmer.
Cook for about 5 minutes until the rice has absorbed almost all the wine.
Add 1 cup simmering stock or water and cook, stirring, until the rice absorbs the liquid, another 3 to 5 minutes.
Continue adding the simmering liquid, 1/2 cup at a time, until the rice is tender but firm.
The total cooking time of the rice should not exceed 15 minutes. The rice should have movement but no excess liquid.
If the rice requires more cooking, add a touch more liquid and cook for another 1 to 2 minutes.
Season with salt and pepper.
Remove from heat.
Chop the fresh parsley.
If you’re using dried parsley, you don’t need to chop it.
Stir in 2 tablespoons fresh parsley and Parmigiano-Reggiano cheese.