Until recently, risotto was not a dish that I often ordered or ever made at home, and this has been much to my loss! It was inevitable that I would come across this dish while exploring the world of cooking with fruit wines, and I am ever so happy that I did because each of the wines I have tried so far resulted in unbelievably delicious dishes.
Here’s the basic recipe I used for making fruit wine risotto: finely chop half of a white onion and sauté in one tablespoon of olive oil until they are partially cooked. Add ¾ of a cup of Arborio rice and cook until the edges are translucent, about 2 minutes. At this point, add ½ cup of the desired wine and cook until fully adsorbed by the rice. Next, add ½ cup of chicken broth and cook until adsorbed, repeat this twice more to add a total of 1 ½ cups of chicken broth. Remove from heat and add 1 tablespoon of butter and ½ cup of finely grated parmesan cheese, mixing rapidly until the cheese is fully melted. Add salt and butter to taste.
