Today we’re exploring Modena, Italy, a true foodie’s paradise! We’ll take you with us as we explore the city of Modena, an authentic acetaia, and grab some local goodies from the market. Then we’ll use the local Lambrusco wine to make Lambrusco Risotto, a dish from the Emilia Romagna region.
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Lambrusco Risotto
- 1 Tbsp (14 grams) butter
- 2 cups (470 grams) of either carnaroli or arborio rice
- 1 onion, finely chopped
- ½ cup (125 ml) Lambrusco wine
- 6 cups (1.5 L) vegetable stock
- 1 cup (235 grams) Freshly grated Parmigiano reggiano, plus more for serving
- Basil for garnish
Heat the butter in a large saucepan on medium heat. Add the rice and allow it to cook for a minute or two, ensuring it is completely covered by the butter.
Add your onion and allow it to cook for about 5 minutes, until translucent.
Deglaze the pan with the Lambrusco. Stir constantly until the liquid is almost completely evaporated.
Then add the stock, one ladle at a time, stirring after each addition until the stock is almost completely absorbed, then add another ladle. Continue this process until the rice is cooked through and creamy, but still al dente. It is ready when the grains are plump, and creamy yet slightly al dente.
If you’d like, you can add a bit more Lambrusco before finishing.
When the risotto is cooked, remove the pan from the heat and stir in the cheese.
Finally, serve the risotto with some additional cheese on top, some fresh basil, and enjoy with the rest of your bottle of Lambrusco!
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