This Risotto Is All About You

    Risotto is one of those dishes that you can make your own by choosing ingredients to complement the basic recipe. These “add-ons” can include everything from sausage to shrimp, and from prosciutto to mushrooms.

     The recipe that follows is delicious as is, and matches beautifully with Chardonnay. It makes 6 servings.



* 1 cup minced onion

* 2 cups Arborio rice

* 3/4 cup Chardonnay

* 6 cups chicken stock (keep heated)

* 6 Tbs. butter

* 1/2 tsp. saffron threads, crumbled

* 1/3 cup freshly grated Parmesan cheese

* Zest of 1 lemon


     1. In a heavy saucepan over medium heat, cook onion in half of the butter, stirring occasionally for about 4 minutes.

     2. Add the rice and stir to coat with butter. Add the Chardonnay and simmer, stirring until reduced by half. Add 1/2 cup of heated stock and simmer until almost all of the liquid is absorbed.

     3. Stirring constantly, add about 5 cups of the stock, 1/2 cup at a time, waiting until the rice has absorbed all of the liquid before adding the next portion. (Note: This will take about 25 minutes.) The risotto should be creamy but still al dente.

     4. In a small bowl, combine the saffron with 1/4 cup of stock, then stir into hot rice. Add remaining butter, Parmesan cheese and lemon zest, and stir gently to combine. Serve immediately.

Posted in Food and Wine Pairings/Recipes
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