Risotto al Chianti

Risotto al Chianti is a traditional type of risotto originating from Tuscany. The risotto is usually made with a combination of arborio rice, onions, celery, stock, butter, sage or rosemary, Chianti red wine, salt, pepper, and Parmigiano-Reggiano cheese. The onions, celery, and sage or rosemary are fried in butter, and the rice is then toasted in the same pan. The mixture is covered with Chianti and cooked until the alcohol evaporates. Stock is gradually added to the risotto while continuously stirring, and once it becomes creamy and the rice is tender, butter and grated cheese are added to the pan. The risotto is left to stand for a few minutes and it's then served while still warm.