Risotto ModestoFeatured by Blossom Hill Winery.
2 1/2 cups Inheritance 2002 Petite Syrah (red wine)
10 tablespoons of Butter
2 medium Red Onions finely chopped
1 1/2 cups of Chicken stock
1 1/2 cups Arborio Risotto Rice
1 1/2 cups grated Parmesan Cheese
Heat chicken stock in pan. Bring to a soft boil. Melt seven tablespoons of butter in another heavy-bottomed pan. Sauté onions in butter until light butter until light brown. Add rice and stir. Increase heat, add 3/4 cup of wine and reduce to thicken. Add the hot stock one ladle at a time, stirring constantly. Take a sip of wine. Add more stock when rice has absorbed the prior portion. When rice is almost cooked and stock has been completely absorbed, slowly add and stir remaining wine. Pour yourself another glass of wine and take a sip. Stir in half of the Parmesan cheese, remaining butter, a bit of heavy cream (to desired thickness) and season to taste. Keep sipping. Add the rest of the cheese and stir. This Risotto Modesto goes well with the Leg of Lamb.