Red Wine Risotto
4 tbsp. butter
1 yellow onion –diced
2 qt. chicken stock –hot
1 bottle red wine
1/3 c Parmigiano reggiano –grated + more to taste
1 1/3 c. risotto rice like Arborio or Carnaroli
Sea salt and freshly cracked black pepper to taste
1) Heat up 3 tbsps. Of the butter in a large heavy bottom sauté pan. Add the onions with a pinch of salt and sauté until they start to soften about 5 minutes. Add the rice and allow to toast for a few minutes until opaque. Add 1 cup of the red wine and simmer until absorbed almost completely.
2) Start adding the stock a ladle at the time, just enough to cover the rice. When almost all of it is absorbed add more stock and stir often.
3) Once the rice is tender remove from flame and stir in remaining butter and cheese. Adjust seasonings with salt and pepper and serve with the remaining wine on the side.