Red Wine Risotto

• 4 1/2 cups beef stock low salt, or vegetable stock
• 2 tablespoons olive oil, extra-virgin
• 1 medium onions finely chopped
• 3 cloves garlic crushed
• 1/4 teaspoon salt
• 1 1/2 cups arborio (short-grain) rice or other Italian risotto rice
• 1 each italian plum (roma) tomatoes finely chopped
• 1 cup parmesan, parmigiano-reggiano cheese, grated finely grated

1. Heat broth in a medium saucepan to almost simmering.
2. Heat oil in a large pot over medium-low heat.
3. Add onion and cook stirring once in a while for about 5 minutes.
4. Add garlic and stir constantly until the onion is very soft and translucent about another 1 to 3 minutes.
5. Add rice and salt, stir to coat the rice.
6. Constantly stirring add about 1/2 cup of the beef stock along with some of the wine, continue stirring until absorbed.
7. Continue cooking, stirring, adding about 1/2 cup of beef stock and some wine each time.
8. Let the liquid absorb into the rice then add some more liquid.
9. This will take about 20 to 30 minutes, until all the liquid has been used up and the rice transforms into a creamy and tender texture.
10. Remove from heat, stir in most of the Parmesan cheese.
11. Serve with a sprinkle of parmesan cheese on top and some fresh ground pepper.

beef stock low salt, olive oil, onions, garlic, salt, arborio, italian plum, parmesan

Taken from recipeland.com/recipe/v/red-wine-risotto-47931 (may not work)