Red-Wine Risotto

Name: Red-Wine Risotto
Yield: 8
Ingredients: see savings 4 1/2 cups reduced-sodium beef broth; see savings 2 tablespoons extra-virgin olive oil; see savings 1 medium onion, finely chopped; see savings 2 cloves garlic, minced; see savings 1 1/2 cups arborio, carnaroli or other Italian risotto rice; see savings 1/4 teaspoon salt; see savings 1 3/4 cups dry red wine, such as Barbera, Barbaresco or Pinot Noir; see savings 2 teaspoons tomato paste; see savings 1 cup finely shredded Parmigiano-Reggiano cheese, divided; see savings Freshly ground pepper, to taste

Red-Wine Risotto was pinched from <a href="http://www.recipe.com/red-wine-risotto/" target="_blank">www.recipe.com.</a>

"Rich, red-wine-infused risotto is served as a first course or side dish all over Northern Italy. The type of wine used varies according to region. In Piedmont, a local Barbera or Barbaresco is the wine of choice. Any dry red wine that's good enough to drink can be used in its place...."

INGREDIENTS

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see savings 4 1/2 cups reduced-sodium beef broth

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see savings 2 tablespoons extra-virgin olive oil

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see savings 1 medium onion, finely chopped

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see savings 2 cloves garlic, minced

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see savings 1 1/2 cups arborio, carnaroli or other Italian risotto rice

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see savings 1/4 teaspoon salt

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see savings 1 3/4 cups dry red wine, such as Barbera, Barbaresco or Pinot Noir

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see savings 2 teaspoons tomato paste

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see savings 1 cup finely shredded Parmigiano-Reggiano cheese, divided

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see savings Freshly ground pepper, to taste

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