With the help of Ringbolt Wine and Cuisinart, we’re cooking up some delicious meals in the Vv Magazine kitchen! Make use of that leftover cabernet sauvignon and elevate your next meal with this risotto recipe.
You know those dishes that you order at restaurants that never taste the same when you try to make them at home? Well, risotto is one of those dishes (at least for us). In the past, it seemed that no matter what we tried, the rice was never the right consistency or the flavours missed their marks. Maybe it was our technique or perhaps it was the ingredients – whatever the issue, we just couldn’t get the flavours or textures right… That is until we came across this recipe.
We swapped out a classic white wine for a Ringbolt Cabernet Sauvignon in our Vv Magazine kitchen recipe. The result? Rice that is tender but not too soft and pairs perfectly with savoury Italian sausage, parmesan cheese, and mushrooms. Impress yourself and dinner guests with this simple, mouth-watering risotto.
Ringbolt Risotto with Italian Sausage
What you Need:
4 Italian sausages
1 medium onion
2 cloves of garlic
1 tbsp of olive oil
2 cups Arborio rice
2 cups of Ringbolt Cabernet Sauvignon
4 cups of chicken stock
1 cup of freshly grated parmesan cheese
Salt & Pepper to taste
Step one: Remove and discard the skins of the sausages. Heat a large saucepan over high heat. Add the sausage and cook, breaking the meat into small bite-size pieces until brown all over. Transfer to plate and set aside.
Step two: Using the fat from the sausage, add mushrooms to pan and cook for 2 minutes. Transfer to plate and set aside.
Step three: Add oil to the pan. Add onion and garlic, cooking until onion softens. Add the rice and stir for 2 minutes. Add the Ringbolt Wine and stir until the liquid is completely absorbed. Add 1/2 cup (approximately a ladleful) of stock. Continue adding the stock, 1/2 cup at a time, stirring and allowing the liquid to be absorbed before adding more. Cook for about 20 minutes or until the perfect consistency is reached.
Step four: Remove from heat and stir in sausages, mushrooms, and parmesan. Taste and season with salt and pepper.
Produced in the Margaret River wine region by Peter Gambetta, Ringbolt wines have consistently been one of the best-selling Australian wines in Vintages Essentials since the company’s launch. Each bottle of Cabernet Sauvignon, the company’s specialty, combines elegance with power and is aged for 15+ months in French oak. The full bodied crimson wine shows a great harmony of characters, is fully structured and beautifully balanced. Ringbolt is poised to celebrate its 10th vintage in the Ontario market this Fall.
Will you try this Ringbolt risotto recipe? Leave us your thoughts in the comments below or tweet us at @ViewtheVibe.
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