Red Vinegar Risotto with Risotto
From: Gabriele Rausse 
Date: 2010-11-13

Gabriele Rausse gave a workshop on making vinegar. He is largely
credited with starting the Virginia wine industry in 1976.  He had
vinegars he'd been propagating for probably that long.  We took a
sample of the red to start our own vinegars.

His original recipe says "red wine" but in class he used vinegar. My
notes indicate confusion over the amount of vinegar/wine -- e.g., 3
cups wine vs.  2 1/2 cup vinegar.

5	cups	Stock
		Olive Oil
1		Onion, sliced
4	cloves	Garlic
2 1/2	cup	Red wine (use our home-made red wine vinegar)
1	head	Radicchio, thinly sliced
2	cups	Arborio Rice
		Salt
2	Tbs	Butter
		Fresh Parsley, chopped

Simmer stock in saucepan.

In large saute pan add Oil over medium heat, then add Onion and cook
5-10 minutes; add Garlic and cook a minute more.
Add 1/2 cup Red Wine (Vinegar) then sliced radicchio.
After Radicchio has wilted, add more Oil, allow to heat up, then stir
in Rice, stir often until Oil is absorbed, 1-2 minutes.
Stir in 2 cups Red Wine (Vinegar), keep stirring.
Once wine (vinegar) is abosorbed, start adding Stock, 1/2 - 1 cup at a
time, still stirring.
Do not allow the rice to stick. 
It will take approximate 20 minutes fo rthe risotto to be al dente.
For the final step, remove from heat and stir in butter, and salt,
garnish with parsley.


Second attempt:

2       C       Risotto Rice
1       C       Red wine vinegar (home made)
4       C       Chicken stock
1-2     C       Water
1 1/2   whole   Onion, large chop
6       clove   Garlic, chopped
1       whole   Shallot, minced
2       Tbs     Parmesan cheese, grated (1/2 C grated volume)

Still a bit high in vinegar -- cut back or balance with Butter.
Radiccio sauted lightly, added to cooking rice -- could be just folded in raw.
Large sweated onion hunks are good.
Sharpness is good with sausage.
Next time: more Onion, larger chopp for sweetness.