Red Wine Risotto

For the red wine risotto, peel and chop the shallots, sweat in butter until translucent, add the rice and fry briefly, deglaze with wine and simmer until all the wine is absorbed by the rice.

Then gradually add soup and stir well again and again until the rice has the right bite. Now stir in the Parmesan and season with salt and pepper.

Arrange the red wine risotto and serve.

Related Recipes:

Risotto with Green Beans and Sweet PotatoesFor the risotto with runner beans and sweet potatoes, first wash the sweet potatoes, cook in lightly salted... Strudelzuckerl with Risotto and ShrimpFor the Strudelzuckerl with risotto and shrimp, first cut the shallots and garlic into small cubes and sauté... Risotto with Radicchio and ScallopsFor the risotto with radicchio and scallops, prepare the vegetable soup or heat the ready-made broth. Peel the... Mushroom Risotto with Parsnips and Pumpkin Seed PestoFor the mushroom risotto with parsnips and pumpkin seed pesto, first clean the mushrooms with a damp cloth... Green Risotto with Celery, Fennel and ZucchiniFor green risotto with celery, fennel and zucchini, first peel and finely dice the shallots. Wash and clean... Pike Perch Fillet on Lemon RisottoFor the pike-perch fillet with tomato crust on lemon risotto, heat the chicken soup and keep it warm, peel the... Cucumber RisottoFor the cucumber risotto, first peel and finely chop the onion and garlic. Peel the cucumber, cut in half and... Paprika Risotto with Pistachio Parsley PestoFor the bell pepper risotto, preheat the oven to 220 °C grill function. Quarter the peppers, remove the seeds... Spinach Risotto with Gorgonzola CheeseFor the spinach risotto with Gorgonzola, first blanch the fresh spinach, squeeze well and chop. Then peel and... Chicken Breast with Truffle Risotto and Chicory35 min, simply season chicken breasts with salt and sear in hot olive oil. Continue to roast in the oven...