SIDE DISH

RISOTTO WITH CHILEAN CARMENERE

(Risotto al Carmenère)

This elegant, purple-colored risotto was inspired by a classic recipe from the Piedmont region of Italy. Miro Popic¸ uses carmenère, which is considered Chile's signature grape. Serve with an excellent carmenère with intense purple color, chocolate notes and deep plum flavor like Montes Purple Angel from Chile's Colchagua Valley.

• 4 to 5 cups chicken broth

• 2 tablespoons extra-virgin olive oil

• 1 medium yellow onion, finely chopped

• 2 cups short-grain rice, preferably Italian arborio

• 2 cups Chilean carmenère wine

• 2 tablespoons salted butter

• 8 ounces Parmigiano Reggiano cheese, finely grated

• Salt and freshly ground pepper

TO GARNISH:

• Thinly sliced black truffles (optional)

• Finely chopped parsley

Bring the chicken broth to a low simmer. Meanwhile, heat the olive oil in a medium saucepan over medium heat. Add the onion and sauté until golden. Add the rice and sauté, stirring, about 5 minutes.

Pour in the wine and bring it to a boil. Add the chicken broth a little at a time, just enough to cover the rice, and stir until the liquid is absorbed. Continue adding and stirring in the broth until the rice is soft and creamy but still retains some bite.

Remove the pot from the fire and stir in the cheese and butter. Season to taste with salt and pepper. Serve hot, garnished with black truffle slivers and finely chopped parsley. Makes 6 servings.

Per serving: 572 calories (33 percent from fat), 20.3 g fat (9.9 g saturated, 7.9 g monounsaturated), 43.4 mg cholesterol, 22.1 g protein, 58.5 g carbohydrates, 2.2 g fiber, 1,067.6 mg sodium.

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