Tuscan Risotto and Old Vine Zinfandel
Our Old Vine Zinfandel's distinct structure pairs wonderfully with this rustic Italian dish. Hearty and comforting, it is especially satisfying.
Ingredients
- 1 can beans
- 5 cups of low-sodium canned beef or chicken broth
- 2 T olive oil
- 2 T unsalted butter
- ½ cup finely minced yellow onion
- ¼ pound mild Italian sausage casings removed, finely chopped
- 2 cups Arborio rice
- 2 cups Zinfandel
- ½ cup grated parmagiano-reggiano cheese
Instructions
- Heat the broth in a medium saucepan over low heat. Heat the oil with 1 T butter in a large skillet over medium heat.
- Add onion and cook, stirring until pale, 4-5 minutes. Add sausage and cook until it begins to lose raw color.
- Add rice and stir quickly1-2 minutes. Add ½ cup wine and stir until almost reduced.
- Add the remaining wine ½ cup at a time until all is absorbed. Add hot broth ½ cup or so to barely cover the rice.
- Cook, stirring, until the broth is absorbed. Continue cooking and stirring the rice, adding broth a little at a time for 15 minutes.
- Add the beans, stirring, and add broth as needed for 3-4 minutes. Add the remaining butter and the Parmigiano.
- Stir quickly until the cheese is melted and the rice is creamy.
- Serve immediately with Zinfandel.