Rosé wine makes the perfect, punchy base for a buttery risotto with parmesan cheese.
350g Long Grain Rice
30g Butter
30ml Olive Oil
2 Red Onions
2 Cloves Garlic
600ml Rose Wine
1 Vegetable Stock Pot, dissolved in 600ml boiling water
2 tsp. Paprika
1 tsp. Dried Thyme
40g Parmesan Cheese
Sea Salt And Black Pepper
Fresh Herbs to Decorate
Peel and finely chop the red onions
Peel and mince the garlic
In a large saucepan sauté the red onion and garlic in the oil and butter for a few mins on a low heat to soften them, then add the rice and stir through
Sprinkle over the paprika and the thyme and season with salt and black pepper
Slowly add the wine and the stock, stirring as you cook till all the liquid is absorbed, and the rice is cooked – keep the heat low while you are cooking, takes about 25/30 mins
Stir in the parmesan cheese and serve