Risotto al Merlot

für 3 kleinen portionen

200 g reis, am besten carnaroli oder arborio | 1 zwiebel (weiss oder rot), fein gehackt | 2 el butter | 250 ml rotwein, am besten merlot | 500 ml gemüsebrühe | 1 handvoll rosmarin, fein gehackt | 1 handvoll salbei, fein gehackt | 1 knoblauchzehe, mit dem messerrücken angedrückt | 70 g parmesan | salz, pfeffer

die zwiebel, den salbei und den rosmarin in 1 el butter glasig anschwitzen. dann den reis dazugeben und bei mittlerer temperatur kurz anbraten. mit dem wein ablöschen und einköcheln lassen. nun die heiße brühe nach und nach angießen, bis sie aufgebraucht ist und der reis noch biss hat (ca. 16-20 minuten). zum schluss parmesan und noch 1 el butter unterrühren. mit salz und pfeffer abschmecken und sofort servieren! buonissimo!

ad | 23.6.2011 | 31 Kommentare

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