Now I adore red wine, really I do but it has taken me a long time to get my head around the mere idea of risotto rosso. It’s not that I was adverse to using wine in cooking; like most of us, I regularly add red wine to braises and stews but to add it to a risotto? It just seemed wrong. And its not just me, generally people do seem a bit put off by the notion of a red wine risotto, which is a shame as it really does make for a delicious meal. I know this because I eventually tried it for myself and discovered that I was wrong, oh so wrong.
One evening, whilst making a risotto, I was momentarily gripped by a flash of culinary adventurism and reached for the red and not the white! In a splash there was no going back, I was having ruby colored risotto for dinner! It wasn’t without trepidation that I took my first bite, followed by my second, then third – all too soon I was licking the plate (sorry, over-share)! It was incredibly tasty and satisfying, everything you’d want from a risotto.
Risotto rosso works especially well as an accompaniment to most meat dishes, although I wouldn’t serve it with anything cooked in red wine as this would just be overkill. It is however, particularly good when served with a juicy steak and a rocket salad!
A word of advice though, the wine will be the prominent flavor in the risotto so you really should try to use a decent red when making it!
Should you like to read more on my thoughts on risotto, please click here
For more Italian recipes from the Muddled Pantry, please click here
RECIPE NOTE: The rice quantities for these recipes vary depending on the number of people you are feeding and whether you intend making the risotto as a main meal or an accompaniment. As a general rule of thumb, I use approx. 70-80ml of rice per person for a main meal and 50-60ml as an side dish. Generally, risotto recipes on my blog are based on 2 people eating a full portion.