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Prep Time: 7 Min
Cook time: 40 Min
Serves: 4 Hungry People
This is the basic Dalto Family recipe that travelled over from Lucca a century ago. The port adds a certain tangy sweetness that other risottos lack. You can easily elaborate on it to match your tastes. Add chicken, sun dried tomatoes, artichoke hearts, pine nuts, whatever your heart desires.
- 2 Cups Risotto Grains
- 2 Tablespoons Olive Oil
- 2 Tablespoons Butter
- 1 Chopped Sweet Onion
- 1/2 Cup Port
- 6 Cups Chicken Broth
- 3/4 Cup Parmigan Cheese
- Heat oil to a medium temp, add butter and let just get to the point where it's just melted, then add the onion. Let cook until onion is soft and starting to get a little brown on the edges. Turn heat to high and add port wine. Cook until alcohol burns off (about 1.5-2 min). Add Risotto and let the mixture coat the grains (about two minutes). Turn heat to low-mid and add 1/2 cup of the broth at a time, stirring often. When liquid is somewhat absorbed, add another 1/2 cup until grains get tender. In last 2 minutes, stir in the cheese. Serve warm.