PIEMONTESE RED RISOTTO
4 cups low-sodium beef broth (simmering)
½ cup onion, finely chopped
3 tbsp. unsalted butter
1⅔ cups Arborio/Carnaroli rice
½ cup Zanon Sauvignon Blanc
3 tbsp. tomato paste
2 cups grated Parmigiano-Reggiano cheese
In a large saucepan, combine onion, 1½ tbsp. butter, and ¼ tsp. salt and cook over medium-low heat, stirring occasionally, until softened, about 7 minutes.
Add rice, increase heat to medium-high, and cook, stirring frequently until rice is translucent, about 4 minutes. Add wine, reduce heat to medium-low and cook until liquid is mostly evaporated. Add ½ cup of the simmering broth, cook stirring constantly until broth is mostly absorbed. Continue adding broth in ½ cup increments, stirring constantly and allowing each addition to mostly absorb before adding the next for 2 more additions.
Stir in the tomato paste and continue adding broth in ½ cupfuls until rice is tender yet firm to the bite (al dente).
Remove risotto from heat. Stir in remaining 1½ tbsp. butter and cheese, then cover saucepan and let risotto rest 5 minutes. Adjust seasoning and serve immediately!
Prep: 30 minutes