Cabernet Risotto
Indulge in the rich, velvety flavors of Cabernet Risotto, a sophisticated twist on classic Italian comfort food. This creamy dish combines the bold essence of cabernet sauvignon with tender arborio rice, creating a stunning, wine-infused risotto that's both elegant and satisfying. Freshly grated Parmesan cheese, aromatic thyme, and a hint of garlic elevate the flavor profile, while a touch of butter and olive oil ensure a perfectly creamy texture. Ideal for dinner parties or romantic evenings, this luxurious risotto is a true culinary masterpiece. Garnish with fresh parsley for a vibrant finish, and serve alongside a glass of cabernet sauvignon to fully savor the harmonious pairing. Perfect for wine lovers and food enthusiasts alike, this cabernet risotto recipe is your gateway to indulgence.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1.5 cups arborio rice
- 1 cup cabernet sauvignon
- 4 cups chicken or vegetable stock, kept warm
- 0.75 cup Parmesan cheese, freshly grated
- 1 teaspoon fresh thyme leaves, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat a large skillet or saucepan over medium heat. Add the olive oil and butter. Once the butter has melted, add the diced onion and cook for 3–4 minutes, stirring occasionally, until softened and translucent.
Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
Stir in the arborio rice, ensuring each grain is coated in the oil and butter mixture. Toast the rice for 2–3 minutes, stirring constantly, until lightly fragrant.
Pour in the cabernet sauvignon and stir well. Cook until the wine has mostly been absorbed by the rice, about 2–3 minutes.
Begin adding the warm chicken or vegetable stock, one ladleful (about 1/2 cup) at a time. Stir continuously, allowing the liquid to be absorbed before adding the next ladleful. Repeat this process until the rice is tender and creamy, about 20–25 minutes. You may not need all of the stock, or you may need a bit more—adjust accordingly.
Once the rice is cooked to a creamy consistency, reduce the heat to low and stir in the Parmesan cheese, chopped thyme, salt, and black pepper. Taste and adjust seasoning as needed.
Remove the risotto from heat and let it rest for 1–2 minutes. If desired, sprinkle with freshly chopped parsley for garnish before serving.
Serve immediately while warm. Enjoy this luxurious risotto paired with a glass of the same cabernet sauvignon used in the recipe for a perfect pairing.
Nutrition Facts
Calories |
538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.5 g | 24% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 1451 mg | 63% | |
| Total Carbohydrate | 66.5 g | 24% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 2.2 g | ||
| Protein | 15.0 g | 30% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 282 mg | 22% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 262 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
