keep it simple

Fervet olla, vivit amicitia.

While the pot boils, friendship endures.

-Latin Proverb

Red Wine Risotto:

Prep time: 10 minutes

Cook time: 30 minutes

Yield: 4 side-dish portions, 2 main-dish portions

You'll need:

• 2 cooking pots (1 for broth, 1 for risotto)
• 1 bottle Chianti (some to use, some to drink)
• 1.5 C Arborio Rice (risotto)
• 1 C. grated parmesan-reggiano
• 5 C. Chicken Broth
• 1 Medium sized Yellow Onion
• 1/4 C. Olive Oil

1. Fill one pot with chicken broth, or 5 C. water/2 cubes boullion - put on M/High heat, to boil.

2. Chop onion, put in the other pot with some olive oil over Low/M heat, to sweat* the onions.

*Sweat: The opposite of sautee. The goal is to cook the food gently over low heat until, in this instance, the onion becomes translucent but not brown. You can do this with plenty of olive oil, and the lid on the pan.

3. When the onion is done, and the boullion is boiling, add 1 1/2 C. Arborio Rice to the pot with the olive oil and onion in it. Make sure the rice is covered in olive oil so it doesn't stick to the pan.

4. When the rice starts to stick to the pan, ladle in the chicken broth. Start with 2 ladles-full, and wait until the risotto absorbs all the liquid. Stir constantly. (Approximately 5-6 minutes).

5. Add 1 C. Chianti to the pot with the onion and risotto. Stir, and wait until the liquid reduces/the rice absorbs it. (Approximately 3-4 minutes).

6. Continue to stir & add chicken broth to the risotto until it no longer absorbs liquid, or until the rice is soft to the bite. (Approximately 20-25 minutes).

7. Add the parmesan to the cooked risotto.

8. Buon appetito & enjoy the rest of the wine with dinner!