Risotto with Red Wine and Corn

Risotto | European cuisine

⏳ Time

1 hour 15 minutes

🥕 Ingredients

🍽️ Servings

Description

Risotto with Red Wine and Corn

Ingredients

Long-Grain Rice - 10.6 oz
Rosé Dry Wine - 3 fl oz
Campbell's Beef Broth - 7 fl oz
Onion - 1 piece
Potato - 1 piece
Canned Corn - 3.5 oz
Turmeric - a pinch
Butter - 1.8 oz
33% Cream - 4 fl oz
Herbs - to taste
Hard Cheese - 1.4 oz
Ground Black Pepper - to taste

Step by Step guide

Step 1

Sauté the onion in sunflower oil until golden brown. Then add the diced tomato and simmer with the onion.

Step 2

Pour the rinsed rice into the pan and add the wine. Simmer and let the wine evaporate almost completely.

Step 3

Add one-third of the broth and mix well. At this stage, add the butter and let it melt completely into the mixture. Add turmeric for a yellowish tint. Also, add ground pepper to taste.

Step 4

In the next two steps, pour in half of the remaining beef broth and cream at a time. Allow them to evaporate. Ensure that the rice does not boil in the liquid; it should only cover the surface. At the end of cooking, add grated Parmesan and herbs.