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Risotto with Red Wine and Onions

Featured in Family-Favorite Main Dishes.

Risotto with red wine, caramelized red onions and sun-dried tomatoes. Enhanced with rosemary and pecorino. 45 minutes preparation time for 2 people.
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Rehan Magic House Recipes
Updated on Sat, 05 Apr 2025 15:15:50 GMT
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Risotto with Red Wine and Caramelized Onions | magichouserecipes.com

A creamy risotto, refined with caramelized red onions and a hint of red wine, embodies Italian pleasure in its most beautiful form. The slowly simmered onions develop a natural sweetness that harmonizes perfectly with the depth of the red wine and the flavor of dried tomatoes.

At the last cooking evening, my guests were particularly impressed by the balance between the sweet note of the onions and the robust red wine.

Our Flavor Treasures

  • Risotto rice: Provides the perfect creaminess. Arborio or Carnaroli are ideal as they release a lot of starch.
  • Red onions: Develop their full aroma when slowly caramelized.
  • Red wine: Should be dry and full-bodied, preferably a Merlot or Primitivo.
  • Dried tomatoes: Bring intense umami notes.
  • Fresh rosemary: Gives a Mediterranean note.
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Red Wine Risotto with Caramelized Onions – Aromatic and Creamy | magichouserecipes.com

Steps to Perfect Risotto

Refine onions:
Cut the red onions into fine half rings. Heat olive oil in a heavy pot and patiently simmer the onions over medium heat. The brown sugar is only added when the onions are soft.
Create foundations:
Briefly toast the rice in oil until it becomes translucent. Deglaze with red wine and let it reduce completely. The flavors of the wine intensify through this important step.

The Perfect Consistency

Add warm broth spoonful by spoonful. Stir constantly until the liquid is absorbed. Continue this process for about 18-20 minutes, until the rice is creamy but still al dente.

I learned the art of risotto cooking in a small trattoria in Tuscany. Patient stirring and gradually adding the broth is the key to success.

Side Dishes Harmonize

A fresh arugula salad with balsamic vinegar and shaved Parmesan forms the perfect contrast. A glass of the red wine used rounds off the taste experience.

Discover Variations

Dried porcini mushrooms give the risotto an autumnal note. Roasted pine nuts add texture. In spring, fresh peas and mint go perfectly.

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Creamy Red Wine Risotto with Caramelized Onions | magichouserecipes.com

Use Leftovers

Form leftover risotto into small croquettes the next day, bread them, and fry until golden brown. Serve with a dip of herbs and yogurt.

The combination of caramelized onions and red wine makes this risotto a special taste experience. The time and attention you devote to this dish will be rewarded with a perfectly creamy result.

Frequently Asked Questions

→ Which red wine works best?
A dry, full-bodied red wine like Primitivo or Chianti. The wine should be of drinking quality as it strongly influences the flavor.
→ Can I use other types of rice?
Arborio or Vialone rice are best for risotto. Other rice varieties won't get creamy enough.
→ Do I really need to stir constantly?
Yes, regular stirring is important for the creamy consistency and prevents the rice from sticking to the bottom.
→ Can I prepare the risotto ahead of time?
Risotto tastes best freshly prepared. Reheated risotto loses its creamy consistency.
→ What can I substitute for sun-dried tomatoes?
Fresh, halved cherry tomatoes or oil-packed sun-dried tomatoes are good alternatives.

Creamy Red Wine Risotto

Creamy risotto with red wine, sweet caramelized onions and sun-dried tomatoes - perfect winter comfort food.

Prep Time
10 Minutes
Cook Time
35 Minutes
Total Time
45 Minutes
By: Reham

Category: Main Courses

Difficulty: Intermediate

Cuisine: Italian

Yield: 2 Servings

Dietary: Vegetarian, Gluten-Free

Ingredients

→ Main ingredients

01 150g risotto rice (Arborio or Vialone varieties)
02 2 medium red onions, thinly sliced
03 6-8 dried soft tomatoes (not oil-packed)

→ Liquids & seasonings

04 200ml dry red wine
05 450ml vegetable broth
06 1 tablespoon extra virgin olive oil
07 1 tablespoon balsamic vinegar
08 1 teaspoon brown sugar
09 1 teaspoon fresh or dried rosemary, chopped
10 Salt and freshly ground black pepper to taste

→ To finish the dish

11 1 teaspoon butter
12 2-3 tablespoons freshly grated Pecorino or Parmesan cheese
13 Fresh parsley, chopped, for garnish

Instructions

Step 01

Slice the red onions into thin strips. Heat the olive oil in a large pot or deep skillet over medium-low heat. Add the onions and cook gently for about 15 minutes until they become soft and translucent. Sprinkle with brown sugar and deglaze with balsamic vinegar, stirring to combine.

Step 02

While the onions are caramelizing, finely chop the dried tomatoes. In a separate small pot, bring the vegetable broth to a simmer and keep it hot.

Step 03

Add the rice, chopped dried tomatoes, and rosemary to the caramelized onions. Stir for about a minute to toast the rice slightly. Pour in the red wine and cook, stirring frequently, until most of the liquid has been absorbed.

Step 04

Begin adding the hot broth to the rice mixture about 1/2 cup at a time. Stir constantly and wait until each addition is almost completely absorbed before adding more. Continue this process for approximately 20 minutes until the rice is tender but still has a slight bite (al dente).

Step 05

Season with salt and pepper to taste. Remove from heat and stir in the butter and grated cheese. Cover and let rest for 3-4 minutes to allow the flavors to meld and the risotto to become perfectly creamy.

Step 06

Spoon the risotto into warm bowls, garnish with chopped fresh parsley and additional grated cheese if desired. This pairs beautifully with a crisp green salad and a glass of the same red wine used in cooking.

Notes

  1. Risotto requires constant attention - you'll need to stir regularly throughout the cooking process to achieve the perfect creamy texture.
  2. Always add hot broth to the rice - cold liquid will interrupt the cooking process and result in uneven cooking.

Tools You'll Need

  • Large pot or deep skillet with lid (cast iron works wonderfully)
  • Small saucepan for heating broth
  • Cutting board and sharp knife

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (butter, cheese)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 540
  • Total Fat: 18 g
  • Total Carbohydrate: 65 g
  • Protein: 12 g