Risotto Alla Jody (Milanese)

Pair with Carina Cellars 04 Clairvoyant

This was my first time making risotto so it was very exciting when it came out as close to perfect as I could expect. I made a few changes to the original recipe so I feel justified renaming this dish Risotto Alla Jody.

Ingredients
For the Gremolata:
2 garlic cloves, crushed
4 tbs. Chopped fresh parsley
finely grated rind of 1 lemon

For the risotto:
2 tbs. Carina Cellars Plain Grapeseed Oil
1 large yellow onion
1 ½ cups arborio rice
1-2 cups Carina Cellars 04 Santa Barbara County Viognier
4 cups vegetable stock
Dried Rosemary, to taste
Dried Basil, to taste
salt and ground black pepper
Parmesan cheese, schredded

1. To make the Gremolata mix together garlic, parsley, and lemon rind. (I put all 3 in my mini-chopper, it worked great!)

2. In a medium sized saucepan saute onion in the grapeseed oil for about 5 minutes at medium heat.

3. Stir in the rice and saute for another 2 minutes, until rice becomes translucent. Add 2/3 cup wine and cook until wine is absorbed at medium heat.

4. Add 2 cups of stock to rice and simmer until absorbed, stirring frequently.

5. Gradually add more stock and wine alternating between both until rice is tender (about 30 minutes, look for creamy texture, but not soggy).

6. In last 10 minutes add Gremolata mixture to rice and stir.

7. In last 5 minutes add ¼ cup Parmesan cheese and stir.

8. Season with salt and pepper and garnish with parmesan cheese to taste and sprig of parsley.