Argentine Malbec Risotto with Grana Padano Cheese
Savor the rich flavors of Malbec wine blended with the creaminess of Grana Padano cheese for a unique take on classic risotto.
Preparation
Get these tasks done before you start cooking.
Preparing the Risotto Base
- 1
Heat oil
Heat olive oil in a large pan over medium heat.
- 2
Sauté onion
Add onion and sauté until translucent.
- 3
Toast rice
Add Arborio rice, stirring until grains are coated.
Preparing the Wine Infusion
- 1
Add Malbec
Pour in the Malbec wine and stir continuously.
- 2
Reduce wine
Let the wine reduce until it’s almost evaporated before adding stock.
- 3
Incorporate stock
Gradually add chicken stock, one ladle at a time, stirring often and ensuring each addition is nearly absorbed before adding more.
Tip: Do not rush the addition of stock; patience is key to achieve creamy risotto. Stirring the risotto consistently helps release starches, which results in a smooth and creamy texture.
How to Make Argentine Malbec Risotto with Grana Padano Cheese
Total time: 1 h 33 min · Yields 4 servings
- 1
Wine Reduction
Add Malbec and reduce until evaporated.
- 2
Stock Absorption
Add warm stock gradually, allowing absorption after each addition.
- 3
Cheese Integration
Stir in cheese and butter until melted and thoroughly combined.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.
Can I make this ahead?
It's best enjoyed fresh, but you can prepare the base and stock separately a day in advance.
Can I use another type of wine?
Yes, a good quality red wine like Merlot can be a substitute.
What if I don’t have Grana Padano?
Parmesan cheese is a good alternative for a similar flavor.
How do I reheat the risotto?
Gently reheat on the stove, adding a splash of stock or water to restore the creamy texture.
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