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Red Wine Risotto with Red Onions | Creamy & Elegant
(0)
40 min
Under an hour
Gurkerl Küche
Ein verführerischer italienischer Klassiker für Genießer: Samtiges Risotto, das durch kräftigen trockenen Rotwein seine charakteristische rubinrote Farbe und ein herrlich tiefes Aroma erhält. Gekrönt wird dieses cremige Herbstgericht von sanft karamellisierten roten Zwiebeln mit edlem Aceto Balsamico, frischem Thymian und feinstem Parmesan. Ein elegantes, vegetarisches Hauptgericht – perfekt für ein stimmungsvolles Abendessen.
Ingredients
Preparation method
Preparation & onions
Heat the vegetable broth in a small saucepan and keep it gently simmering over low heat.
Peel the red onions and cut them into thin strips. Finely chop the garlic cloves. Rinse the fresh thyme, shake dry, and pick the leaves from the sprigs.
Heat 1 tbsp olive oil and 10 g butter in a pan. Slowly sauté two-thirds of the red onions over medium heat until translucent and soft. Add the balsamic vinegar and let the onions gently caramelize for 5 to 7 minutes. Season with a pinch of salt and pepper, then set aside.
Chef's tip
For the best result, use a dry, fruit-forward Austrian or Italian red wine (e.g. Zweigelt, Blaufränkisch, or Valpolicella) – the quality of the wine is directly reflected in the flavour.
Risotto requires hot broth: Cold liquid interrupts the cooking process of the rice grains and prevents the release of starch needed for the classic all'onda creaminess.
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