Risotto is one of the famous Italian rice dish. It could be served as Primi or as main course. Risoto is usually accompanied with very pleasant aroma, flavor, and velvety texture. Usualy, risotto is made with dry white wine, but I used Pomegranate wine which gave this risotto a wonderful tangy flavor.
- 1-1/2 cups Arborio Rice
- 6 cups Vegetable Broth-Stock
- 2 tbsp Unsalted Butter
- 2 tbsp Olive Oil
- 3/4 cup White Onion, chopped
- 3 Garlic Cloves, chopped
- 1/2 cup French Lentil, cooked
- 1/2 tsp Freshly Ground Black Pepper
- 3/4 cup Pomagranate Wine or Dry White Wine
- 3/4 cup Heavy Cream
- 1/2 cup Parmesan Cheese
- 1/4 tsp Red Pepper Flacks
- 3-4 Sage Leaves, chopped
- Salt to taste
1. Bring the vegetable stock-broth to a simmer over medium-high heat. Keep it warm over low heat.
2. Heat butter in pan. When butter start to melt, add olive oil on medium heat.
3. Add the onion and garlic, sauté until translucent.
4. Add the rice and toasted for about 2 minutes.
5. Add the wine and stir about 1 minute or until wine is absorbed.
6. Pour 3/4 cup of vegetable stock, salt, and pepper and simmer over medium-low heat until the liquid is absorbed, stirring often.
7. Keep on adding stock at a rate of 3/4 cup until all is used, stirring often. Please wait till previously added stock is absorbed completely each time.
8. Keep the mixture warm until rice is tender and cooked.
9. Add and stir the lentil and heavy cream with 1/2 cup of Parmesan. Mix well.
10. Adjust the taste with salt and pepper. Sprinkle some parmesan cheese, red pepper flakes, and sage over risotto for garnish.
11. Serve hot with pomegranate wine.
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