This red wine risotto is a wonderful savoury dish that can be eaten simply garnished with some fresh basil and of course a luscious flourish of extra virgin olive oil or a side to your favourite protein. It's also an adaptation of the dish I recently cooked with the lovely Kurt Fearnley. I hope you enjoy it.

cookwithmaggie

Red Wine Risotto Ingredients: 340g arborio rice, uncooked 500ml chicken stock 300ml reduced red wine ¼ cup verjuice ½ cup tomato sugo 1 tbsp butter 2 tbsp extra virgin olive oil (EVOO) 2 small onions, peeled and diced 2 cloves garlic, peeled and diced Pinch of salt flakes Freshly ground black pepper

Method: 1. Heat butter and 1 tsp of extra virgin olive oil (EVOO) in a heavy-based saucepan and sauté the onions slowly 2. Add garlic after 5 minutes and continue sautéeing until golden 3. Add the uncooked rice and stir through, ensuring all the grains are well coated 4. Add verjuice and stir to combine 5. Lightly heat the chicken stock in another saucepan 6. Add a ladle of the stock to the rice at a time, stirring through and when absorbed, add another 7. Add a pinch of salt flakes, sugo, and stir through 8. Continue adding chicken stock until finished and then slowly add the reduced red wine 9. Stir for approximately 20 minutes or until desired consistency 10. Remove from heat and stir through 1 tbsp EVOO 11. Spoon onto a serving dish and garnish with fresh herbs, freshly ground pepper, and another flourish of EVOO

Serving suggestions: mushrooms, bacon, mozzarella, parmesan, or yoghurt

Preparation tip: This dish can be made one day in advance and reheated in the microwave

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