Frank's Recipes! Red Wine and Rosemary Risotto

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Red Wine and Rosemary Risotto

1 tablespoon extra virgin olive oil
1 small onion; finely chopped
3/4 teaspoon dried rosemary
1 small bay leaf
250 ml arborio rice
300 ml dry red wine
750 ml chicken stock
15 g unsalted butter
100 g Romano cheese; freshly grated
freshly ground black pepper; to taste

Yield: 2-3 servings

Heat the oil in a heavy pan over a moderately high heat. Add the onion, rosemary, and bay leaf. Turn the heat to low, cover the pan and cook for 15 minutes or until the onion is soft and clear but not browned. Stir occasionally and watch for browning. Uncover the onions and raise the heat to medium. Add the rice and sauté for 3 minutes or until the rice has a white dot that appears in the centre of each grain. Stir in 125 ml of the wine. Keep stirring and scraping the bottom of the pan. When the wine is absorbed, stir in the rest. Stir until absorbed. Stir in 250 ml of stock until it is absorbed. Keep adding stock in 125 ml lots as each batch is absorbed. Keep doing this. You will use about 750 ml, but it may be more or less than that) until the rice is nearly done (just a bit firm). It should be creamy, not thick and stiff. Remove it from the heat. Fold in the butter and 4 tablespoons of the cheese. Fold until the butter is melted while trying not to crush the grains. Season with pepper. Pass the rest of cheese round as a garnish.