Risotto with Wine

Name: Risotto with Wine (Risotto al Vino)
Yield: Serves 6 to 8
Cuisine: Italian
Ingredients: 2½ cups/575 g Italian short-grain rice; 1½ to 2 cups/175 to 225 ml red wine, such as Refosco, Schioppettino, or Merlot; 3 tablespoons/45 g unsalted butter; Freshly ground black pepper; 5 cups/1200 ml hot broth or stock; ¼ cup/60 g freshly grated Parmigiano-Reggiano, aged Montasio, or other suitable cheese; ½ cup/120 g minced onion

Risotto al Vino

Preparation info

Serves
6 to 8

Difficulty
Easy

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.

Ingredients

3 tablespoons/45 g unsalted butter
½ cup/120

Europe
Italy
Main course
Mediterranean
Friuli-Venezia Giulia
Gluten-free

Method

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