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Vegetarian, Italy

Red wine risotto

Red wine risotto is an Italian risotto turned a deep garnet color because red wine replaces part of the broth. For 4 people, it takes 40 minutes and a medium skill level, at a cost of €2.80 per person. The key to success is toasting the rice before adding the wine and stirring in cold butter off the heat for the final creaminess.

A deep garnet red wine risotto, the way they make it in Piedmont, finished with parmesan and a knob of butter.

Red wine risotto
Total time
40 min
Difficulty
Medium
Cost per person
€2.80
Calories per person
530 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

This risotto surprises you before you even taste it, with a deep garnet color that comes from the red wine the rice soaks up grain by grain. The texture stays creamy with a slight bite in the center, and a touch of acidity that parmesan and butter smooth out. It is bolder than a classic risotto, with a wine flavor that stays subtle if you pick a round, easy drinking red.

This is a dish for a winter evening when you have a bit of time, since a risotto needs constant stirring and attention. Mon Chou saves it for quiet nights in or for having friends over at a simple table, with a glass of the same wine you cooked with.

The ingredients

4 people

Pantry

  • Arborio riceoften in the pantry 320 g
  • Red wine 25 cl
  • Vegetable brothoften in the pantry 1 l
  • Olive oiloften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onion 1

Dairy

  • Grated parmesan 80 g
  • Butter 50 g

Allergens Lactose

The step by step recipe

  1. Heat the broth in a saucepan and keep it at a gentle simmer.

    Get everything ready before you start, a risotto can't be left unattended.

  2. Sweat the chopped onion with the olive oil and half the butter until soft. 5 min

    A well softened onion gives the roundness that balances the wine.

  3. Add the rice, toast it for two minutes, then pour in the red wine and let it evaporate while stirring. 4 min

    Wait until the wine is almost fully absorbed before moving on to the broth.

  4. Add the broth one ladle at a time, stirring, until the rice is cooked but still has a slight bite. 16 min

    The rice soaks up the wine and takes on its color, don't be surprised if it turns purple.

  5. Off the heat, stir in the remaining cold butter and the parmesan, mix vigorously and let rest for two minutes. 2 min

    The cold butter gives it a restaurant style shine and creaminess.

Our tips to get it right

  • Keep the broth at a steady simmer, a cold broth cools down the rice and stretches out the cooking time.
  • Stir often but not nonstop, the rice needs short pauses between ladles to properly absorb the liquid.
  • Taste the rice starting at 14 minutes into the broth stage, it should still be slightly firm at the center since the risotto keeps cooking as it rests.

The variations

  • Swap the parmesan for pecorino for a saltier, more pronounced flavor.
  • Add sauteed white mushrooms with the onion for a more autumn leaning version.
  • For a quicker version, use regular round rice and cut the cooking time by about 5 minutes.

What to serve it with

  • A well dressed arugula salad
  • A glass of the same red wine
  • Extra shaved parmesan on top

Storage

This risotto keeps for 2 days in the fridge in a sealed container. It does not freeze well since the rice loses its creaminess once thawed. Reheat it in a saucepan with a splash of broth or hot water, stirring, to bring back a smooth texture.

Questions about this dish

What red wine works best for this risotto?

Pick a round, low tannin red, like a light table wine. A wine that is too tannic or too acidic leaves a bitterness you will taste throughout the dish.

Can you make this risotto ahead of time?

You can cook the rice three quarters of the way, stop, then finish with the remaining broth right before serving. A fully cooked risotto cools fast and loses its creaminess while it waits.

Why does the rice turn purple?

The rice absorbs the red wine along with the broth, which gives it that garnet or purplish tint. It is completely normal and part of what makes this recipe fun.

Can you use a different cheese instead of parmesan?

Pecorino works well and brings a sharper flavor. Avoid very soft cheeses since they won't melt into the same creamy texture.

How long does it take to make a red wine risotto?

Count 40 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a red wine risotto?

About 530 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a red wine risotto cost?

About €2.80 per serving, or €11.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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