1 C Carnaroli Rice
2 C St. Supéry Cabernet Sauvignon
3 oz Parmigiano-Reggiano, fine grated
3 C Chicken Stock
3 oz whole butter
4 oz onion, minced
Bring the chicken stock to a simmer in a small sauce pot. In a small low sided pan over low heat, melt 1 oz butter with the minced onions and a pinch of salt. Cook these very low and slow until they are translucent and soft with no browning. Next add the Carnaroli rice grains and stir lightly toast the grains of rice for about 2 minutes. Next add the St. Supery Red wine to the pan, turn the heat up to medium to simmer and evaporate while stirring gently. Once the red wine has cooked down to ¼ volume add just enough of the hot chicken stock to come up to the level of the rice and stir constantly while this simmers over medium heat. Once the liquid has evaporated and you can just see the bottom of the pan when you stir, then add more stock again to repeat the stock cooking process again. Continue this procedure while constantly stirring as the rice absorbs the liquid, approximately 4-5 more times. Season with a pinch of salt and taste a bite of the rice to judge for al dente texture-a slight underdone toothfeel but not grainy or crumbling when you chew.
Once you reach al dente then quickly add the remaining 2 oz whole butter and grated parmesan while stirring in well to create a very creamy rich texture. Adjust with a bit more hot stock if needed to make sure the risotto is creamy and not thick. Serve, garnish with more parmesan cheese over the top and enjoy immediately since the risotto will continue to cook and thicken as it sits and cool.
Enjoy this risotto with a bottle the same St. Supery Red wine used in the cooking of the dish since it creates a delicious bridge for a perfect pairing. You could also garnish with your favorite chopped herbs or pre-cooked vegetables added at the end of cooking when rice it just done.