Red wine risotto
- Prep time:
- 10 min
- Cook time:
- 34 min
- Total time:
- 44 min
- Serves:
- 4
Ingredients
for 4 servings
-
extra virgin olive oil 25 g -
shallots 40 g chopped -
Arborio rice 320 g -
fine salt 4.5 Liffo spoons -
still red wine 250 g -
butter 80 g in small dice -
parmigiano reggiano 70 g grated
Allergens: sulphur dioxide and sulphites
A risotto that takes both colour and backbone from the wine: the red reduces, concentrates and leaves a tart note that the butter later rounds off. It comes from the wine country of the north, where people cooked with whatever was in the cellar, and it changes character with the bottle you open. But enough talking — let's go straight to loading the ingredients into Liffo!
Setting up Liffo
Container 1
In the first container put 25 g of extra virgin olive oil and 40 g of shallots, chopped.
Container 2
In the second container put 320 g of Arborio rice and 4.5 Liffo spoons of fine salt.
Container 3
In the third container put 250 g of still red wine.
Container 4
In the fourth container put 80 g of butter, in small dice.
Container 5
In the fifth container put 70 g of parmigiano reggiano, grated.
- Select when the recipe should be ready
Liffo needs 34 minutes of cooking for this dish.
Tips
Prefer a very intense red wine for a livelier result, such as gotturnio, bonarda, or lambrusco. Preferably use arborio rice, alternatively another risotto rice such as carnaroli or S. Andrea varieties. For a richer version, add fresh sausage pieces, inserting them into the container with the onion; consider about 20-25 g per portion.
Plating
Garnish as desired with slightly toasted sausage crumbs or crispy pancetta cubes.
Let Liffo cook it
Fill the containers, start the recipe from the app and come back when it’s ready. Your personal chef does the rest.
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