Italian Risotto Made with Wine
Different regions of Italy have their own unique takes on risotto, often incorporating local wines and ingredients. In Italy, risotto is a beloved dish known for its creamy texture and rich flavors. A key ingredient in traditional risotto is wine, usually a dry white variety like Pinot Grigio or Trebbiano. It adds acidity and depth, balancing the richness of the cheese and butter. In some regions, red wine is used for a bold twist, creating dishes like risotto al Barolo—a classic example of an Italian Risotto recipe with wine.
In Venice, seafood risottos frequently include a splash of white wine to complement the briny flavors. Even though this recipe is from Venice, we do not use seafood, and the focus is on the rich wine flavors.
Served as a first course or a hearty main, an Italian Risotto recipe with wine is a comforting symbol of Italian culinary tradition, where simplicity, patience, and high-quality ingredients come together to create something truly special. Wine enhances the aroma and elevates the flavor, making Italian risotto truly unforgettable.
Risotto Veneto
Ingredients
- 3 tbsp Olive oil
- 1/2 small Yellow onion, diced
- 1 Shallot
- 2 1/2 cups Chicken or vegetable stock
- 2 1/2 cups Amarone wine
- 2 cups Arborio rice
- 2 tbsp Butter. (optional)
- freshly grated nutmeg
- 1 cup Parmigiano Reggiano - grated
- Salt and freshly ground black pepper to taste
Notes
- Heat the olive oil in a large heavy pot over medium heat. Add the onions and cook, stirring occasionally, until soft, 10 minutes.
- In the meantime over low heat, in a saucepan on the back burner of the stove, bring the chicken stock and 1 ½ cups water to just below a simmer. In another saucepan, warm the red wine just below a simmer
- In the meantime over low heat
- Increase the heat to medium, add the rice to the onions and stir until the rice is very hot, just begins to stick to the bottom of the pan, and the rice is completely coated with oil, 2 to 3 minutes.
- Add two ladlefuls of hot red wine and stir constantly until the stock is almost absorbed. Add a ladleful of chicken or vegetable stock and stir steadily to keep the rice from sticking. Continue to add the stock a little at a time, stirring until the stock is gone. Then continue with the hot red wine. Continue to add the red wine until the rice is cooked, process should take about 18 to 22 minutes. If you run out of red wine, use hot water.
- Remove the pan from the heat, add butter, nutmeg to taste, and the Parmigiano Reggiano. Add salt and pepper. Serve immediately.
