How to make an excellent risotto with red wine
WINE RISOTTO
How to make wine Risotto
I like to make risotto with wine. Depending on the wine it will get an incredible purple color as you can see from the picture. I have to say that the best would be with amarone, a full bodied wine produced close to Verona. The drying of the grapes before the pressing and so more concentration of sugar, make it that this wine can have a very high content in alcohol for a wine, but also more taste. In the same area with the same varietals there is a dessert wine called recioto, which to simplify is an amarone for which the fermentation was not finished and so sweeter. Also this wine is very good for the risotto and a makes a typical risotto recipe from that area, which you can find at local restaurants.
Well also a a nice barolo would be good for this recipe. Barolo the king of reds of Piedmont. If produced the traditional way it has the precious smell of goudron, considered a major quality. The French word goudron means tar. Although it might seem strange is something very appreciated by wine lovers.
Unfortunatly there is only one problem about these wines, the price.
Being special rare and good they can cost a lot of money. For the recioto also it is really very difficult to find it in the U.S.A. .
As an Italian i say pazienza (patience) and reply to less expensive wines. What is important, the wine must have at least a good body, or else you don’t get much taste.
What could you use?
From California red Frontier wine, a blend of different varietals
From Spain Yecla castano monastrell varietal
Both are about 10 dollars and excellent for that price.
To enhance the colors use a red onion!
INGREDIENTS for two
6 oz of rice, one small red onion, one cup of broth (you can also use bouillon), one spoon of butter, two glasses of wine, one tablespoon parmesan
RECIPE
Fry the onions in the butter add the rice pour a little bit of wine and continue cooking and stirring alternating the adding of wine with the broth. When ready add parmesan but not to much, because it takes the taste away.
Wine
to pare with
Just use the wine you where cooking with. A perfect companion
How to make wine Risotto
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December 2nd, 2010 at 12:11 pm
Thank you so much, this was very interesting. I was actually born in Spain (I’m not telling you what year though!) but moved around europe and finally settled in Britain when I was 7. I dont remember an awful lot of the few years I was in spain, but the delicious smell of spanish food always seems to ring a bell in me or something. It’s weird how I dont remember anything except the smells,isn’t it! I actually found a whole internet site dedicated to spanish recipes, which gave me great delight and thought I ought to share. Anyway, thank you again. I’ll get my husband to add your cast to my rss thing…
December 21st, 2010 at 6:14 pm
There is nothing like food that can evoke and bring back to us memories. Cooking and eating something you were used to eat a long time ago can be a very touching experience. Than you
April 11th, 2011 at 6:32 pm
I’ve never been to Italy but my gf spent time over there. She constantly raves about the pastas and incredible flavors of the different regions. Although it will be some time before I make it over there, I enjoy trying out the different recipes along with a nice cup of red wine.
I loved this recipe. Thank you for sharing it.
manny