Red Wine rice

The Red Wine rice it is an elegant and refined first course, to bring to the table on the occasion of a special dinner, to amaze your guests. The preparation is very simple, but the result will amaze everyone. The preparation of risotto in red wine is very different from region to region, based on the type of local wine: famous, for example, is the risotto to Amarone wine in Venetolike the one at Barolo in Piedmont and the Primitive in Pugliathe Cannonau in Sardinia and the Chianti in Tuscany. The important thing is to use a wine of excellent quality, strong and decisive, as well as well-aged Grana Padano or Parmigiano Reggiano cheese. And the leftover wine can be perfect to accompany your risotto!

Ingredients for 4 people

  • Carnaroli rice or vialone nano: 320 g
  • White onion: 1
  • Extra virgin olive oil: 4 tbsp
  • Red wine: 100ml
  • Parmigiano Reggiano or Grana Padano: 50 g
  • Cold butter: 30 g
  • Salt to taste
  • Water: 1 litre
  • Carrots: 1
  • Celery: 1 rib
  • Preparation: 1 hour
  • Cooking: 20 minutes
  • Total: 1 hour, 2 minutes
  • Calories: 402 calories/portion

Preparation

1

Prepare the vegetable broth by peeling the carrot and half an onion, washing the celery and putting all the vegetables in a saucepan.

2

Add 1 liter of water and simmer over low heat for 30 minutes.

3

Meanwhile, chop the onion for the risotto.

4

Put it in a pan with the oil and let it cook over low heat for 5 minutes, until it has softened.

5

Then add the rice and let it toast for 2 minutes. Pour in the red wine and stir, allowing the alcohol to evaporate.

6

Pour two ladles of broth into the risotto and cook over low heat, stirring occasionally.

7

Add broth to the rice when it is too dry and proceed by adding two ladles of broth until cooked through. The cooking time will depend on the type of rice.

8

Turn off the heat and mix the butter and grated Parmigiano Reggiano. Stir and serve immediately.

Advice and tips

It is advisable to consume risotto with red wine immediately. Freezing is not recommended.

For best results and cooking, use rice from Carnaroli variety or vialone nano. Alternatively you can opt for a Roma rice.

Use a full-bodied red wine, such as a Montepulciano d’Abruzzoa Chianti or a Ripasso della Valpolicella.

You can add, for a crunchy touch, lightly toasted walnuts in a pan. If, on the other hand, you want an extra touch of flavour, add a crumbled sausage together with the onion and let it cook before toasting the rice.

Ingredients for 4 people

  • Carnaroli rice or vialone nano: 320 g
  • White onion: 1
  • Extra virgin olive oil: 4 tbsp
  • Red wine: 100ml
  • Parmigiano Reggiano or Grana Padano: 50 g
  • Cold butter: 30 g
  • Salt to taste
  • Water: 1 litre
  • Carrots: 1
  • Celery: 1 rib
  • Preparation: 1 hour
  • Cooking: 20 minutes
  • Total: 1 hour, 2 minutes
  • Calories: 402 calories/portion
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Philip Owell

Professional blogger, here to bring you new and interesting content every time you visit our blog.