The choice of wine for the risotto can make a huge difference.
Which one is best for the creamy rice dish?
A delicious risotto can be prepared in many different ways - with mushrooms, seafood, saffron, parmesan or even with fruits.
The selection of the wine * plays an important role.
It doesn't always have to be a white wine.
Depending on the recipe, another variety is suitable for this.
In the following section we reveal which wine goes with which risotto dish.
Risotto: which wines go with which dish
Mushroom
-
risotto
: Whether with mushrooms, porcini mushrooms or refined with truffle, the mushroom risotto is one of the most popular varieties of Italian rice dish.
A
green Veltliner, Riesling
or
Chardonnay go
best with this.
If it is to be a red wine, a
Pinot Noir
is recommended
.
Risotto with Parmesan
: For a risotto dish that much cheese contains - as with parmesan and dried tomatoes - fits a
Marsala
-
wine
.
Safran
-
Risotto
: At the spicy version with saffron use a red wine is best, such as a
Cabernet
.
But
champagne
is
also
suitable for this.
Risotto Nero
: The "black risotto" with squid is very special.
An acidic, edgy wine, including
Cabernet Sauvignon
or
Burgundy,
is recommended for this
.
Also goes well with other risotto dishes with seafood.
Risotto with fruits
: If you prefer your risotto sweet, for example with strawberries or pears, you should also choose a wine with fruity aromas.
A Lambrusco or Albarino are recommended for this.
When choosing the wine to serve with the risotto, you can also depend on the ingredients.
Also read
: Alcohol in food: is it really boiling over?
There's one catch you should be aware of.
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Recipe: You need the following ingredients for a delicious risotto bianco
1.1 liters of organic broth (chicken, fish or vegetables, as needed)
1 large onion
2 cloves of garlic
4 or 5 stalks of celery
olive oil
70 grams of butter;
a little more for frying
400 g risotto rice
2 wine glasses of dry white wine (dry Martini or Noilly Prat)
115 g parmesan
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(Sample image, not the actual recipe image)
How to prepare the risotto bianco step by step
First, boil the
broth
.
Peel the
onions
and
garlic
and finely chop.
Then clean and chop the
celery
.
Next, put
two tablespoons of olive oil
and a little butter in a separate pan, along with onions, garlic, and celery.
Then let it
simmer very slowly
for around 15 minutes
.
When the vegetables have softened, add the
risotto rice
and turn up the heat.
Stir the rice.
After a minute it will look slightly see-through.
Then
add
the
wine
while you keep stirring.
The sharp alcohol taste evaporates and leaves a delicious taste in the rice.
Then
add
the first ladle of the
hot broth
and a good pinch of sea salt.
Turn it down so the rice doesn't cook and burn too quickly.
Always add some of the broth and stir well.
It must be well absorbed before you add the next ladle.
This step takes about 15 minutes.
After that
, try
the rice
to see if it's cooked.
If not, keep adding stock until the rice is soft but has a light bite.
If you run out of broth before the rice is done, add some boiling water.
In the last step, take the pan off the heat, add the
70 g butter
and grate the
parmesan
.
Then stir everything well again.
Then put a lid on the pan and
let it rest for two minutes
.
This is the most important part of making the perfect risotto.
Only then does it get its creamy consistency.
Then you can serve the risotto.
Good Appetite!
(ec) * merkur.de is part of the nationwide Ippen editorial network.
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