Red Wine Risotto

Risotto with red wine is a famous dish in Northern Italy, in particular Lombardy, Piedmont and Veneto. Use a full bodied and tannic red wine for best results…

Ingredients (for 2)

  • 1 cup white rice
  • 1 cup red wine
  • 2 tbsp grated Parmesan cheese
  • 3 cups vegetable stock
  • 1 shallot
  • 2 tbsp butter
  • 2 tbsp olive oil
  • salt & black pepper


  • Take a large saucepan or skillet and heat olive oil over medium heat
  • In a different deep saucepan bring vegetable stock to a simmer
  • Thinly dice shallots, or onions, and add them to the pan with the oil; cook for 3 minutes or until translucent
  • Stir in the rice and toast it at high heat until warm (2-3 minutes)
  • Add the red wine and stir continuously over medium heat until absorbed (about 4-5 minutes)
  • Add hot broth in small quantities, stirring continuously, until absorbed
  • Season with salt and black pepper to taste
  • When the rice is cooked through, but remains firm to the bite, remove from the heat
  • Add the butter and Parmesan cheese, and stir rapidly to make it creamy
  • Let it rest for a couple of minutes and then serve!

Tips from the Chef

Before adding the stock, be sure that all alcohol has evaporated by smelling the risotto