Riso al Vino Rosso (Red Wine Risotto) Recipe Guide

Table of Contents

Toggle

Riso al Vino Rosso

Print Recipe Pin Recipe

Course Main Course

Cuisine Italian

Equipment

• Equipment Needed
• Heavy-bottomed saucepan or skillet
• Wooden spoon
• Ladle
• Measuring cups and spoons

Ingredients

  

• Ingredients:
• 1 cup Arborio or Carnaroli rice
• 2 tablespoons olive oil or unsalted butter
• 1 small onion finely chopped
• 2 cups red wine Barolo or Chianti works best
• 3 cups vegetable or chicken stock warm
• 1/3 cup grated Parmigiano-Reggiano
• Salt and pepper to taste
• Fresh parsley for garnish optional

Instructions

 

• Step-by-Step Instructions:
• Prepare the Base:
• Heat olive oil or butter in a heavy-bottomed saucepan over medium heat. Sauté the chopped onion until soft and translucent (about 5 minutes).
• Toast the Rice:
• Add the Arborio rice and stir well to coat each grain with oil. Cook for 2 minutes until the rice is slightly toasted and has a nutty aroma.
• Deglaze with Wine:
• Pour in one cup of red wine, stirring constantly until it is absorbed by the rice. This step enhances the risotto's flavor and gives it a beautiful color.
• Cook with Stock:
• Gradually add the warm stock, one ladle at a time, stirring continuously. Wait until the liquid is absorbed before adding the next ladle. This process takes about 20 minutes and ensures a creamy texture.
• Add the Remaining Wine:
• Pour in the remaining cup of red wine and cook until the rice is tender but al dente. Stir frequently to prevent sticking.
• Finish with Cheese:
• Remove the pan from heat and stir in grated Parmigiano-Reggiano. Adjust seasoning with salt and pepper.
• Rest and Serve:
• Let the risotto rest for 5 minutes before serving. Garnish with fresh parsley if desired.
• Variations and Tips:
• Dietary Substitutions: For a vegan version, use vegan butter and skip the cheese or substitute with nutritional yeast.
• Extra Flavor: Add cooked mushrooms, pancetta, or caramelized shallots for additional complexity.
• Different Wines: Experiment with other red wines like Merlot or Pinot Noir for unique flavors.
• Texture Tip: Stir continuously to release starch, which creates the creamy consistency risotto is famous for.

Riso al Vino Rosso is a sophisticated dish from northern Italy, particularly the Piedmont region, known for its exceptional wines and rice cultivation. This risotto, traditionally made with red wine, showcases the region’s culinary essence by combining simple ingredients with bold flavors. From my own personal experience, its rich color and complex flavor make it perfect for impressing guests or enjoying as a cozy dinner. Let me show you how I make this Italian classic, step by step.

What to Expect:

The risotto will have a deep ruby hue and a creamy, velvety texture. The wine’s richness balances beautifully with the subtle nuttiness of the rice and the umami of the cheese. It’s a dish that’s elegant yet approachable, perfect for any occasion.

Recipe Details:

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Time to Stand: 5 minutes
• Total Time: 40 minutes
• Ease of Cooking: Beginner-friendly
• Servings: 4
• Calories per Serving: ~400 kcal
• Cost of Ingredients: Moderate
• Cuisine: Italian
• Course: Main Course

Equipment Needed:

• • Heavy-bottomed saucepan or skillet
  • Wooden spoon
  • Ladle
  • Measuring cups and spoons
  • > Go get the must-have equipment and ingredients for making a Savory  #Riso al Vino Rosso now.

Ingredients:

• 1 cup Arborio or Carnaroli rice
• 2 tablespoons olive oil or unsalted butter
• 1 small onion, finely chopped
• 2 cups red wine (Barolo or Chianti works best)
• 3 cups vegetable or chicken stock, warm
• 1/3 cup grated Parmigiano-Reggiano
• Salt and pepper to taste
• Fresh parsley for garnish (optional)
• > Go get the must-have equipment and ingredients for making a Savory  #Riso al Vino Rosso now.

Step-by-Step Instructions:

1. Prepare the Base:
   Heat olive oil or butter in a heavy-bottomed saucepan over medium heat. Sauté the chopped onion until soft and translucent (about 5 minutes).
2. Toast the Rice:
   Add the Arborio rice and stir well to coat each grain with oil. Cook for 2 minutes until the rice is slightly toasted and has a nutty aroma.
3. Deglaze with Wine:
   Pour in one cup of red wine, stirring constantly until it is absorbed by the rice. This step enhances the risotto’s flavor and gives it a beautiful color.
4. Cook with Stock:
   Gradually add the warm stock, one ladle at a time, stirring continuously. Wait until the liquid is absorbed before adding the next ladle. This process takes about 20 minutes and ensures a creamy texture.
5. Add the Remaining Wine:
   Pour in the remaining cup of red wine and cook until the rice is tender but al dente. Stir frequently to prevent sticking.
6. Finish with Cheese:
   Remove the pan from heat and stir in grated Parmigiano-Reggiano. Adjust seasoning with salt and pepper.
7. Rest and Serve:
   Let the risotto rest for 5 minutes before serving. Garnish with fresh parsley if desired.

Variations and Tips:

• Dietary Substitutions: For a vegan version, use vegan butter and skip the cheese or substitute with nutritional yeast.
• Extra Flavor: Add cooked mushrooms, pancetta, or caramelized shallots for additional complexity.
• Different Wines: Experiment with other red wines like Merlot or Pinot Noir for unique flavors.
• Texture Tip: Stir continuously to release starch, which creates the creamy consistency risotto is famous for.
• > Go get the must-have equipment and ingredients for making a Savory  #Riso al Vino Rosso now.

Nutritional Information Per Serving:

• Calories: ~400 kcal
• Protein: ~8g
• Carbohydrates: ~52g
• Fat: ~10g
• Fiber: ~2g

Final Thoughts:

I hope this guide has made creating Riso al Vino Rosso seem a little less daunting. Have you tried making it before? Please, be honest, and let me know in the comments below. I love hearing feedback from real people like you, so leave your honest comment,  I’d be thrilled to connect!