RISOTTO WINE RECIPES

Steps:

• Bring the chicken broth to a simmer in a large stockpot. Heat a 6 Quart Enameled Dutch Oven over medium heat and add olive oil, 4 cloves of garlic, and onions. Sauté until tender, 6-8 minutes. 
• Add rice and stir for 1 minute. Add 1 cup of wine and stir until the liquid has absorbed. Repeat until all the broth is absorbed into the rice and the risotto is creamy, stirring frequently. Remove from heat. Stir in ½ cup of grated parmesan.
• Heat a 12 Inch Cast Iron Skillet over medium heat. Melt two tablespoons of butter and add garlic, sauté 1 minute.
• Add the mushrooms and thyme and 2 tablespoons of butter. Sauté mushrooms for 6-8 minutes. Season with salt and pepper. Remove from heat. 
• Stir half the mushrooms into the risotto. Top the risotto with mushrooms and grated parmesan. Garnish with parsley and enjoy!

Steps:

• Heat the stock in a saucepan and keep it warm at the side of the stove. Melt half the butter in a shallow saucepan or casserole, add the onion with salt and pepper and sauté for 5-7 minutes until soft, but not browned. Stir in the rice and sauté it, stirring constantly, until it absorbs the butter, about 2 minutes.
• Stir in about half the wine with a little salt and pepper and simmer, stirring, until the rice starts to dry, 5-7 minutes. Add a couple of ladlefuls of hot stock and continue simmering, stirring gently but constantly. When the rice dries again and needs more liquid, add the remaining wine.
• Continue cooking, stirring all the time and adding more stock in batches. At the end of cooking, the rice should be tender, still slightly al dente (chewy) and creamy from the starch that has begun to leach from the grains. This will take 25 to 35 minutes and don’t hesitate to use plenty of stock.
• Take the risotto from the heat, add the remaining butter in pieces, and stir it into the rice as it melts. Taste and adjust the seasoning. Serve the risotto in shallow bowls or on deep plates with a sprinkling of Parmesan. It is best served at once, though it can be kept warm for a few minutes. If necessary, soften it with a little more stock just before serving.