|The picture does not really show just how purple it is in real life : )|
Ingredients (This will serve 4 people but it can be doubled.)
2/3 cups arborio rice
2 Tablespoons butter
1 1/2 cups chicken broth
1/2 cup red wine (Or if you want it more purple use more wine and less broth up to a 50/50 ratio)
To add at finish: 1/4 cup Parmigiana Reggiana & 2 more Tablespoons butter)
In a medium heavy bottomed pot (That has a tight fitting lid.) melt the butter over medium heat and then add rice. Cook for 2 minutes stirring often.
Pour in the broth and wine and turn up the heat. Bring to a foil boil.
Stir once, turn heat to low and cover.
Leave it alone allowing to simmer for 20 minutes.
Turn off the heat and allow it to sit for 5 minutes with the lid still on.
At this point it turn the heat back up to medium high and take off the lid.Continue to cook on medium high heat while stirring until it is thick enough, maybe another 5 minutes.
Add butter, cheese, and taste for salt adding if necessary: serve right away with even more Parmigiana if you please : )