Name: Red Wine Risotto
Prep time: 10 min
Cook time: 40 min
Total time: 55 min
Ingredients: 4 tbsp butter; 3 shallots, chopped; 2 cups risotto rice (Arborio); 1 cup red wine; 2 tbsp balsamic vinegar; 6–8 cups hot chicken stock (not kosher in a risotto with butter and Parmesan); 6–8 cups hot vegetable stock; 1 package spinach (1 bag); salt; pepper; a little grated Parmesan

How I make it

In a skillet over medium-high heat, sweat the shallots in the butter.
Add the rice and stir constantly until it changes color slightly.
Add the wine and vinegar and reduce the liquid by half.
Add 1 cup of the chicken stock (or vegetable stock) and stir until it is absorbed. Repeat with the rest of the stock, one cup at a time.
Once the last cup is absorbed, take off the heat and let rest, covered, for 5 minutes.
Stir the risotto. If it is dry, add another cup of stock.
If you like, roughly chop the spinach and stir it in, along with a little Parmesan. Season with salt and pepper.

Red Wine Risotto Draft

What you need

How I make it