We enjoyed this risotto dish on our trip to Tuscany and I made it for our family the following week while we were staying at a farmhouse in Umbria. The flavor is really delicious, and this dish goes really well with braised or grilled meats. You should use an Italian variety of rice that is specifically grown in Italy, such as Arborio, Vialone Nano, or Cararoli. Arborio can now be found in most American grocery stores, but certainly can be found at an Italian specialty store.
The broth should be homemade; to ensure the most flavorful results, but if time or circumstances make having homemade broth impossible, use the best canned broth you can find. As for the wine, any decent Chianti red wine works really well.
Deborah Mele 2011
- 4 Cups Chicken Broth, Heated
- 6 Tbsp. Unsalted Butter (2 Tbsp Removed To Finish The Dish)
- 1 Finely Chopped Small Onion
- 2 Cups Arborio Rice
- 3 Cups Chianti Wine
- Grated Pecorino Toscano Cheese For Serving
- Heat the 4 tablespoons of butter in a heavy saucepan, then add the onions and cook until they are translucent.
- Add the rice and stir until it is well coated with the butter.
- Add 1 cup of the wine wine, and stir continually over medium heat until it is absorbed.
- Start to add 1/2 cup of hot broth, and the rest of the wine alternately, stirring as it is absorbed.
- Continue in this manner, adding ladles full of hot broth, and stirring continuously for about 20-25 minutes or until the rice is cooked, but remains slightly firm to the teeth.
- Remove from the heat, add the remaining butter and stir.
- Serve, topped with grated Pecorino Toscano cheese.