Red wine risotto (Risotto al vino rosso)

from Risotto! Risotto!: 80 Recipes and All the Know-How You Need to Make Italy’s Famous Rice Dish (page 149) by Valentina Harris

celery
red onions
sage
risotto rice
red wine (1 bottle Chianti)
chicken stock
Parmesan cheese & Butter

I cooked the risotto in a large frypan, rather than a saucepan. A method I read about that is used by some chefs. It worked well.

It was strange using a cold liquid (wine) to cook the risotto, but it worked. I heated the wine by putting it in contact with a cleared part of the frypan, and only using a bit at a time until the whole bottle was absorbed by the rice.

It was good. Mrs B found it “too winey.” There was the option to only use half a bottle of wine and use chicken stock for the remainder, but I went for the whole bottle option.