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December 18, 2012

Barefoot Red Wine Risotto

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What do you get when you combine some Barefoot Zinfandel, Mascarpone and Parmesan cheese and a little bit of Arborio rice? One of the most decadent risottos ever made! Not to fear though, just because this is decadent doesn't mean it’s complicated! Risotto is a fairly simple dish to make. You just need a handful of ingredients, some love and about 30 minutes and you'll have a super-comforting dinner in no time!

It all starts with sautéing a handful of sliced shallots and garlic until they are fragrant. Next, add the dry Arborio rice and give it a stir. We are just looking to toast the rice to give it an extra depth of flavor.

Next you’re going to add in a healthy pour of our Barefoot Zinfandel Wine and let the wine soak into the rice and de-glaze the bottom of the pan. Go ahead and continue to stir the rice during this process.

Once all the red wine has been absorbed, add a bit of chicken stock at a time. Stir the rice to make sure it doesn’t stick to the bottom of the pan. You’ll know it’s time to add more stock when the rice has absorbed all the liquid from the first addition. Keep repeating this process until you’ve used up all your stock!

Barefoot Red Wine Risotto

2 tablespoons olive oil

  1. Heat a sauté pan over medium heat and add the olive oil. Add the shallots and garlic and stir for about 3 minutes until fragrant.
  2. Add the rice and stir until the rice just begins to toast.
  3. Continue to cook the rice for about 1 more minute and then add the wine. Once the wine has evaporated, add the stock, ½ cup at a time.
  4. Stir the rice constantly and add another ½ cup of stock once the previous addition has been absorbed. Continue this process till you have no more stock.
  5. Once all the stock has been absorbed, remove the rice from the heat and add the mascarpone and parmesan cheeses as well as the lemon zest and 1 tablespoon of the fresh lemon juice. Season with salt and stir to combine.
  6. Let the risotto sit for 2 minutes and then serve.

**You can garnish this dish with chopped parsley, chives or fried sage if desired. This recipe was developed and photographed by Gabby Dalkin at What's Gabby Cooking.

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