Risotto with Wine

Risotto al Vino

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in
La Terra Fortunata

By Fred Plotkin

Published 2001

  • About

With the great wines Friuli-Venezia Giulia offers, you might be tempted to try each one in risotto. I would recommend that you skip all the white wines and every dessert wine except for sparkling ones. The best bets are good, well-crafted grapey reds such as Refosco, Schioppettino, or Merlot.


  • 3 tablespoons/45 g unsalted butter
  • ½ cup/120


To make the risotto, heat the butter in a wide 4-quart/4-l pot over medium-low heat. Add the onion and sauté until it is translucent, stirring frequently. Add the rice and continue stirring so that the rice toasts. It should become opalescent after a couple of minutes.

Stir in ½ cup/100 ml wine and cook, stirring, until the wine has evaporated. Stir in the remaining wine, ½ cup/100 ml a