A no-cheese red wine risotto where wine is the main flavour. This rich and creamy risotto has the colour and flavour of bold red wine, for a risotto twist full of flavour.
Bring the stock to a boil, then keep it on a low heat throughout the recipe as you want to be adding it warm.
Warm the olive oil in a Dutch oven or heavy duty pot. Peel and mince the red onion and add it to the pot. Sweat the red onion for 10 minutes on medium heat. If it starts to brown reduce the heat.
When the onion is soft add the rice to the pan. Toast the rice stirring constantly for a couple of minutes.
Add the wine and increase the heat to medium-high. Stir to distribute and keep cooking until the wine gets absorbed, the rice releases some of the starch and the whole mixture takes on a creamy texture.
Lower the heat to medium-low and add the stock in batches, every time just enough to cover the rice. Depending on the size of your pot you may need to add 1 or 2 cups at a time. Stir from time to time to distribute the heat and check. When a stock addition has been absorbed, add the next. Proceed until you have added all the stock or the rice has cooked through (check the rice after 30 minutes).
When the rice has cooked through, let the last addition of stock properly evaporate, always stirring to make sure it will not stick to the bottom of the pan. Remove from the heat and stir in the butter. Serve right away.