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The red wine risotto is too good!

Red Wine rice

Red wine risotto is a simple but at the same time refined first course. Here's how we prepare it (with parmesan too).

When it comes to first courses, risottos are always left in the background. Yet preparing them is quite simple and they allow you to make a good impression even on the most important occasions such as family lunches (with mother-in-law in tow). Let's take red wine risotto: very few ingredients are needed to prepare it but in a short time you will have an amazing recipe to bring to the table.

It goes without saying that since the wine is the main ingredient of the dish, it should be chosen of quality . We recommend a firm variety, choosing from those that are also used for the preparation of braised meat. Excellent Bonarda and Barbera, but also Gutturnio.

Red Wine rice
Red Wine rice

How to prepare the red wine risotto recipe

  1. First, finely chop the shallot and brown it in a pan with oil or a small piece of butter. Add the rice and toast everything for a couple of minutes, until it is shiny.
  2. Add the red wine and let it simmer for a few minutes until you no longer smell the alcohol rising from the pan.
  3. Then start adding boiling broth one ladle at a time. In fact, the rice must always be barely covered so that it gradually releases the starch and becomes creamy. From the addition of the first broth, allow 16-18 minutes of cooking time . Finally, season with salt as well.
  4. Then remove the risotto from the heat and stir in the butter and parmesan . Serve immediately, while still hot.

Risotto variant

If the taste of wine is not too persistent for your palate, you can also change the cooking method slightly: pour half the wine immediately to evaporate, add the second half towards the end of cooking (approximately when there are 4-5 minutes left so that it has time to be absorbed by the wine). This way the color will also be much more intense.

And here is a video recipe that follows this variant, very easy and ready to be served:

If you really want to bring to the table a risotto worthy of a starred restaurant, our amarone risotto is the one for you!


The risotto should be eaten at the moment. However, if there is any leftover, it can be kept in the refrigerator for a couple of days , covered with cling film. Both the microwave and the pan are good for heating it.

Riproduzione riservata © - WT