Dish

Risotto al vino rosso

Red wine risotto

The dish is made by cooking risotto with red wine, onions, garlic, and Parmesan cheese. The risotto is cooked slowly, adding chicken broth a little at a time until it is creamy and tender. The red wine gives the dish a rich and complex flavor. Risotto al vino rosso is often served with a side of green vegetables, such as asparagus or spinach.

European cuisine› Mediterranean cuisine› Italian cuisine

Rice Dish

Origins and history

Risotto al vino rosso originated in northern Italy, where rice is a staple food. The dish is believed to have originated in the 19th century and has been a popular dish in Italian cuisine ever since.

Dietary considerations

Risotto al vino rosso is a high-calorie dish that is not suitable for people who are on a low-calorie or low-fat diet. It is also not suitable for people who are allergic to dairy products or gluten.

Variations

There are many variations of Risotto al vino rosso, including Risotto al vino rosso con funghi (with mushrooms), Risotto al vino rosso con salsiccia (with sausage), and Risotto al vino rosso con gamberi (with shrimp).

Presentation and garnishing

Risotto al vino rosso is usually served in a bowl or on a plate. The dish can be garnished with parsley or grated Parmesan cheese.

Tips & Tricks

To make the dish more flavorful, use high-quality red wine and add a pinch of saffron to the risotto.

Side-dishes

Risotto al vino rosso is often served with a side of green vegetables, such as asparagus or spinach. It can also be served with a side of crusty bread or a small salad.

Drink pairings

Risotto al vino rosso pairs well with a full-bodied red wine, such as Barolo or Chianti. It can also be paired with a light white wine, such as Pinot Grigio.