I've never conquered risotto for fear that it's really as difficult to properly make as it sounds, but we've had a lot of risotto talk in my family lately, so I decided to dedicate a Sunday evening to it. On top of it, it ended up being a fun evening with friends where we made way more food than we could eat. And, it wasn't that difficult after all.
I actually adapted the risotto recepie from a new favorite blog, The Italian Dish. I skipped the grilled part and instead of radiccio, I used red cabbage. I know what you're thinking. Yes, I know the difference between the two, but the store didn't have radiccio, I wanted that color contrast, I chose red cabbage. I also added shallots into the sauteed onions and used a combo of chicken and veggie broth for extra flavor.
I didn't get a good photo of the sangria, but it turned out delicious. We were too lazy to buy all the asked for liquors, etc, so we made our own 'ghetto' version which turned out refreshing and tasty.
- Full bottle of sauvignon blanc
- 3/4 bottle of cabernet
- 20oz 7up
- 16oz orange juice
- Cut the fruit in thin slices or cubes, whichever you prefer
- Variety of fruit: apples, plums, lemons, oranges, grapes
- Serve over ice
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