Sunday, January 3, 2010

Red Wine Risotto

My In-laws left earlier today, but the weekend was filled with family, children, laughs and lots of food. Whenever I have people over I tend to experiment on them as there are people to eat all the food I make. If you want to be a guinea pig, give me a call. *wink*

My FIL and I share a joy of wine. To dress up the traditional New Years fare of Seasoned Greens and Black Eyed Peas (representing Cash and coin), Pork (representing Renewal and success), I added a Red Wine Risotto.

Or as everyone else called it: Purple Rice. So the kids wouldn't eat it and my SIL tried "choking" it down because she didn't want to hurt my feelings, my husband and future BIL just picked on me about it though Josh (future BIL) did admit to me later that it wasn't that bad (ofcourse this was out of earshot of my husband and SIL..LOL). It really was enjoyable IF YOU LIKE WINE. It is very tangy and holds that merlot taste. I quite liked it and FIL went back for seconds so I consider it a success, jeers and all. Afterall, it could not have been that bad since it got gone VERY quickly. So quickly in fact that I didn't have time to snap a picture of it. (Just use your imagination, it really did look like purple rice).

Red Wine Risotto
Slightly adapted from Jane Price's Appetizers

Ingredients:
2 cups chicken stock
1/2 stick butter
1 onion, finely chopped
1 tbs crushes/finely chopped garlic
1 tbs dried thyme (I would add 2 but I ran out)
1 cup risotto rice
2 cups Merlot (or dry Red wine)
1 cup grated parmesan

Directions:
Heat chicken stock on stove. After bringing to boil, put on low simmer.

In a skillet, melt butter and add onion and garlic. Saute until tender but not browned. Add thyme and rice. Stir until all are coated.

Add half the red wine and cook until liquid is absorbed, stirring constantly. Add half cup of chicken stock, stirring until liquid is absorbed. Repeat with another 1/2 cup of chicken stock. Add the remaining Red Wine and stir until absorbed. Repeat with two more additions of chicken stock. Once rice is tender and creamy add Parmesan cheese. Serve immediately.

2 comments:

Beth said...

Thanks for sharing the recipe of Red Wine Risotto. It looks great. Will try this immediately after commenting, hope it really taste well.
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Alyssa said...

I am SO making this!