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Grandma's Cabernet Risotto Recipe

Looking for an easy Grandma's Cabernet Risotto recipe? Learn how to make Grandma's Cabernet Risotto using healthy ingredients.


Submitted by kdmarcelli

Makes 6 servings



Because of the long history of Italian immigration, risottos are a staple in many California home kitchens. U.S. Congressman Mike Thompson grew up in St. Helena, near the northern end of the Napa Valley. His grandparents lived nearby, and once a week during his childhood he went to their home for dinner. Sometimes he would he his grandmother prepare his favorite dish, a red-wine risotto flavored with sun-dried tomatoes - decades before they were trendy. Mike learned to make this dish by watching his grandmother cook it in a cast-iron Dutch oven; she never wrote down a formal recipe. She used a ladle to add stock, not a measuring cup, and she judged when the risotto was done by how it tasted. His advice on how to achieve the perfect consistency is, simply. "practice makes perfect." Mike strongly recommends that the red wine be Cabernet sauvignon, but he says you can substitute a good Zinfandel, if you insist.

Recipe Ingredients for Grandma's Cabernet Risotto

3 tablespoons unsalted butter
1 tablespoon olive oil
1/2 yellow onion, diced
3 garlic cloves, crushed
1 1/2 cups rice, Arborio
1 cup red wine, Cabernet Sauvignon
5 cups chicken stock, hot
1/4 cup tomatoes, dried, packed in oil, drained and minced
1 cup grated cheese, Parmigiano-Reggiano, (4 oz.) or more
1/2 teaspoon salt, Kosher
1/4 black pepper, in a mill

Recipe Directions for Grandma's Cabernet Risotto

  1. Heat the butter and olive oil together in a large saucepan over low heat.

  2. When the butter is melted, add the onion and garlic, and saute until transparent, 7 to 8 minutes.

  3. Add the rice and stir with a wooden spoon until each grain begins to turn a milky white, about 2 minutes.

  4. Add the wine and continue to stir until it is completely absorbed by the rice.

  5. Keeping the stock hot over low heat, add the stock, 1/2 cup at a time, stirring after each addition until nearly all the liquid is absorbed.

  6. Continue to add stock and stir until the rice is tender but not mushy, a total of 18 to 20 minutes.

  7. Stir in the tomatoes and cheese, taste again, and season with salt, pepper, and if you like, more cheese,

  8. Serve immediately.

Categories

Rice, Main Dish, Italian, Saute

Nutrition Facts
Serving Size 334.5g
Amount Per Serving
Calories
363
Calories from Fat
136
% Daily Value*
Total Fat
15.1g
23%
Saturated Fat
8.1g
40%
Trans Fat
0.0g
Cholesterol
35mg
12%
Sodium
993mg
41%
Potassium
159mg
5%
Total Carbohydrates
40.5g
13%
Dietary Fiber
0.9g
4%
Sugars
1.6g
Protein
8.9g
Vitamin A 8% Vitamin C 3%
Calcium 17% Iron 13%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
D+
  Good points
  • Low in sugar
  •   Bad points
  • High in saturated fat
  • High in sodium
  • Contains alcohol
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