Risotto with Red Wine and Bresaola

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cups Arborio rice
• 1 cup red wine
• 5 cups chicken or vegetable broth
• 1/2 cup grated Parmesan cheese
• 4 ounces bresaola, sliced into thin strips
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large saucepan over medium heat. Add the onion and sauté until it becomes translucent, about 3-4 minutes.
2. Add the rice to the pan and stir, making sure that each grain is coated with the oil and onion mixture. Toast for 1-2 minutes.
3. Pour in the red wine and stir until it is absorbed by the rice.
4. Start adding the broth, one cup at a time, stirring constantly and allowing the liquid to be absorbed before adding more. Repeat this process until the rice is cooked through but still slightly al dente, about 20-25 minutes.
5. Remove the pan from the heat and stir in the Parmesan cheese and bresaola. Season with salt and pepper to taste.
6. Let the risotto rest for 2-3 minutes before serving.

Verdict: This risotto recipe is perfect for any occasion and will surely impress your guests. The addition of red wine gives the dish a richer flavor and bresaola adds a unique and delightful taste. Serve this dish as a main course with a side salad or as a side dish with roasted chicken or beef.