Red wine Risotto
First course
ready in: 20 mins
difficulty:
PRODUCTS USED FOR THIS RECIPE
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INGREDIENTS FOR 4 PEOPLE
40gr butter,
½ chopped onion,
320gr Arborio rice
30gr Parmigiano,
1 Ecodose of red wine,
2 Ecodoses of hot vegetable stock,
Salt and pepper
PREPARATION
1 Put the butter in the cooker and melt it on medium heat. Sauté the onion for a few minutes, then add the rice and stir to coat it well in the butter. Toast for another 2 minutes, while stirring.
2 Pour the Ecodose of red wine, stir and let it evaporate. Add the 2 Ecodoses of hot stock, close the cooker and set cooking for 10 minutes. Cook by turning down the heat after the hiss.
3 At the end of cooking, turn off the heat and let the steam vent gradually. Open the cooker and add the Parmigiano. Stir well till the risotto is creamy, add any salt to taste. Add a little pepper and serve immediately.
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