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Add all of the wine. It should be enough to cover the beef. Season with salt and whole peppercorns.
Bring the wine to a boil. Lower the heat and allow it to gently simmer for approximately 2 hours.
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Red Wine Risotto with Peas
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By DRasch
Kenosha
on October 02, 2012
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Excellent recipe! I paired it with polenta substituting the water for chicken and veggie stock. Gave it a wonderful golden brown color to pair with the deep red of the chianti sauce. I used a little cream to thicken the sauce into a gravy. Served with the beans and tuna. Priceless..Thank you David.
By Chef #1256799
Frazier Pk, CA
on July 07, 2012
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I thought this was very bland. Also, perhaps the chianti I used was not great quality so I found it very tart and vinegary. I added a teaspoon of brown sugar to counteract the acidity. It helped but not enough.
By jcosyleon
San Diego, 43
on January 09, 2012
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This recipe is exceptional.......
I saw David make this one, but I thought, well I can just do a beef bourguinoun and it will be better, but I decided to just do his darn recipe.....
IT WAS AWESOME......even my husband went crazy. This is the simplest recipe I have ever made that had this much wonderful flavor.....
You do need to cook for the entire 2 hours. I used a Chuck Roast, and I did wind up using a Charles Shaw Syrah, ($3.00 instead of the chianti, and I promise no one could ever tell the difference.
I did add a pinch of dried rosemary as that was Tuscan, but while it did add a little something, something, it was not necessary...... The sauce is a lovely brown, not just red from the wine......I would salt and pepper the meat and then the vegetables in layers as opposed to adding at the end, which I did and it was wonderful....
Next time I make it, I will serve it over either a baked potato or egg noodles.
Make this..........
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