Risotto Rusti

Red Wine and Borlotti Risotto

Preparation info
  • Serves


    • Difficulty


Appears in
Recipes from an Italian Farmhouse

By Valentina Harris

Published 1995

  • About

In Lombardy they know just about everything you might need to know about risotto and red wine. This wonderfully rustic risotto is made with lard, beans, onions and dense red wine – some of my personal favourites are Botticino, Buttafuoco or Oltrepò Pavese Barbera.


  • 700 ml ( pints) or more vegetable, chicken or beef broth
  • 100 g


Heat the broth to a slow simmer. In a large pan, heat the lard, butter or ham fat until sizzling softly, then add the onion and cook gently until the onion is a transparent blond colour and soft. Add the rice and fry it carefully, turning it so it is coated in fat.

Pour in the red wine, stir and cook for 5 minutes. Season with salt and pepper. Add the broth and the beans alternately, st