Photo: Sarah LeTrent.

Risotto, the preeminent comfort dish of the Milanese, gets rich red-wine depth.

Traditionally a very simple Italian dish, when risotto is coupled with top-notch red wine and beef broth, it becomes something quite dignified. Parmesan adds a delightfully salty tang to the finished product.

Despite its reputation as a "restaurant dish," it's not difficult to make a good risotto. You do have to give it constant attention -- risotto is an act of love. When cooking for one, it's calming, even therapeutic after a long day of work, to stand over the stove and stir. And the idea of enjoying a glass of the leftover wine while tending to the risotto on a cool autumn night is a way to schedule some "me time" into a busy week.

Red Wine Risotto

1 tablespoon olive oil
1 tablespoon unsalted butter
1/2 white onion, diced
2 cloves garlic, minced
1/4 lb. ground beef
3/4 cup arborio rice
1 cup red wine
1 cup beef broth
Grated Parmesan cheese
Salt and pepper to taste

Heat the oil and butter in a small or medium sauce pan over medium heat. Saute the garlic and onion until translucent but not browned, about 5 minutes. Add in the ground beef and cook until browned. Season with salt and pepper.

Stir in the arborio rice to coat it with the beef, garlic and onion mixture. Add 1/2 cup wine, stirring until the wine absorbs, about 1 minute.

Stir in 1/4 cup beef broth, allowing the rice to absorb it. Add the remaining wine and broth, 1/4 cup at a time, stirring regularly and allowing each addition be absorbed before adding the next, until the risotto is tender, about 20 minutes. The risotto should be creamy but still have some visible liquid.

Remove from the heat and serve immediately, topped with grated Parmesan and freshly ground black pepper.