Cabernet Risotto

Ingredients

• Butter and o/o
• 1/2 cup diced onion
• 2# risotto (he likes Carnaroli Rice)
• Toast and coat in butter/oo
• 1/2 bottle of wine/the rest stock
• Cook as usual for risotto but only add
• half of liquid and finish right at
• service with rest of liquid(stock)
• Allow about 10 minutes for completion.
• When complete beat in butter, Parm,
• foie gras, more cab if necessary.

Method

Notes

• SERVINGS: 8
• SOURCE: Thomas Oden