Best 12 Red Wine Risotto Recipes

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Indulge in the culinary masterpiece that is Red Wine Risotto, a delectable dish that tantalizes taste buds with its rich flavors and vibrant color. This classic Italian dish is a symphony of textures, combining creamy Arborio rice, savory red wine, and a medley of flavorful ingredients. Savor the earthy notes of mushrooms, the tangy brightness of tomatoes, and the subtle sweetness of onions, all harmoniously融合在一起in a velvety embrace. Each bite is a journey through a landscape of flavors, leaving you craving more.

The article presents a collection of Red Wine Risotto recipes, each with its unique interpretation of this beloved dish. Whether you prefer a traditional rendition or a modern twist, there's a recipe here to suit your palate. From a classic recipe that showcases the purity of flavors to variations that incorporate unique ingredients like pancetta, sausage, or goat cheese, these recipes offer a culinary adventure that will delight risotto enthusiasts and novices alike.

Embark on a culinary journey with our Red Wine Risotto recipes, and discover the magic that happens when passion, tradition, and creativity come together on a plate.

Here are our top 12 tried and tested recipes!

RED-WINE RISOTTO



Red-Wine Risotto image

Provided by Amanda Hesser

Categories     dinner, project, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

2 1/2 cups chicken broth
1 tablespoon olive oil
2 tablespoons butter
1 medium yellow onion, chopped
2 cloves garlic, smashed with the side of a knife
1 cup arborio rice
2 cups red wine
Kosher salt
1 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons thinly sliced chives
1 teaspoon fresh thyme leaves

Steps:

  • In small saucepan, bring broth to a simmer. In medium saucepan, melt 1 tablespoon butter in oil over medium-low heat. When it foams, add onion and garlic; cook until softened. Pour in rice and stir to coat. Cook, stirring slowly, until rice is lightly toasted, about 3 minutes.
  • Pour in 1 cup wine and reduce over medium-high heat until almost gone. Add second cup and reduce once more. When pan liquid is syrupy, begin ladling in hot broth, 1/2 cup at a time. Stir rice and adjust heat so that it is just bubbling on the edges. Continue stirring and adding broth as needed. Rice is done when it is tender but still firm to the bite in center. If you run out of broth before rice is cooked, add hot water. Mixture should be creamy and loose, not soupy. Taste and adjust seasoning.
  • Stir in 1/2 cup cheese and remaining tablespoon butter. Fold in chives and thyme. Serve risotto, passing the remaining cheese at the table.

Nutrition Facts : @context http, Calories 534, UnsaturatedFat 8 grams, Carbohydrate 52 grams, Fat 19 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 9 grams, Sodium 889 milligrams, Sugar 5 grams, TransFat 0 grams

RED WINE RISOTTO WITH PEAS



Red Wine Risotto with Peas image

Provided by Giada De Laurentiis

Categories     appetizer

Time 50m

Yield 4 servings

Number Of Ingredients 10

3 1/2 cups canned low-salt chicken broth
3 tablespoons unsalted butter
1 cup finely chopped onion
2 garlic cloves, minced
1 cup arborio rice, or medium-grain white rice
1/2 cup dry red wine
1/3 cup frozen peas, defrosted, optional
1/4 cup chopped fresh Italian parsley leaves
1/2 cup grated Parmesan, plus additional for garnish
Salt and freshly ground black pepper

Steps:

  • Bring the broth to a simmer over medium-high heat. Cover the broth and keep it warm over very low heat.
  • Melt the butter in a heavy large saucepan over medium heat. Add the onion and saute until translucent, about 8 minutes. Stir in the garlic and saute for 30 seconds. Stir in the rice and cook for about 2 minutes until the rice is toasted. Add the wine and stir until it is absorbed, about 1 minute. Add 3/4 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 6 minutes. Repeat, adding 3/4 cup of hot broth 2 more times, stirring often, about 12 minutes longer. At this point, the risotto can be made 4 hours ahead. Refrigerate the risotto (the rice will still be firm) and remaining broth, uncovered, until cool, then cover and keep them refrigerated until ready to proceed.
  • Bring the remaining broth to a simmer, then cover and keep it warm over very low heat. Stir 3/4 cup of hot broth into the partially cooked risotto over medium heat until the broth is absorbed and the risotto is hot, about 3 minutes. Add the remaining broth and simmer until the rice is just tender and the mixture is creamy, about 5 minutes longer. Stir in the peas and parsley. Add the 1/2 cup of Parmesan. Season, to taste, with salt and pepper. Spoon the risotto into bowls. Sprinkle additional cheese over and serve.

RED WINE RISOTTO WITH MUSHROOMS



Red Wine Risotto with Mushrooms image

A creamy risotto with mushrooms, parsley, and red wine. Top each serving with Parmesan cheese.

Provided by Amanda

Categories     World Cuisine Recipes     European     Italian

Time 55m

Yield 4

Number Of Ingredients 11

3 ½ cups chicken broth
3 tablespoons unsalted butter
1 small onion, finely chopped
3 cloves garlic, minced
1 cup Arborio rice
½ cup dry red wine
1 (8 ounce) package sliced cremini mushrooms
½ cup grated Parmesan cheese
⅓ cup grated mozzarella cheese
¼ cup chopped fresh parsley
salt and ground black pepper to taste

Steps:

  • Bring broth to a simmer in a saucepan over medium-high heat. Cover saucepan and keep broth warm over low heat.
  • Melt butter in a heavy large saucepan over medium heat; cook and stir onion until softened, about 8 minutes. Add garlic to onion and cook until fragrant, about 30 seconds. Stir rice into onion mixture and cook until fragrant and slightly toasted, about 2 minutes. Add wine to rice mixture and stir for 1 minute.
  • Pour 3/4 cup hot broth into rice mixture; cook and stir constantly until absorbed, about 6 minutes. Add 3/4 cup more hot broth; cook and stir for 6 minutes. Add 3/4 cup hot broth; cook and stir for 6 minutes. Add 3/4 cup hot broth; cook and stir for 3 minutes. Add the remaining 1/2 cup hot broth and mushrooms; cook and stir for 5 minutes.
  • Stir Parmesan cheese, mozzarella cheese, parsley, salt, and pepper into risotto; cook and stir until cheeses are melted, about 30 seconds.

Nutrition Facts : Calories 373.4 calories, Carbohydrate 46.6 g, Cholesterol 37.7 mg, Fat 13.2 g, Fiber 1.6 g, Protein 11.8 g, SaturatedFat 8.2 g, Sodium 258.3 mg, Sugar 2.1 g

RED WINE AND MUSHROOM RISOTTO



Red Wine and Mushroom Risotto image

Categories     Mushroom     Rice     Side     Parmesan     Bacon     Red Wine     Simmer     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 6

Number Of Ingredients 16

1 ounce dried porcini mushrooms*
2 cups boiling water
1 1/2 pounds fresh cremini or white mushrooms
3/4 stick (6 tablespoons) unsalted butter
5 to 6 cups low-salt chicken broth
6 ounces 1/4-inch-thick slices pancetta (Italian unsmoked cured bacon)**, chopped
1 cup finely chopped onion
1 tablespoon finely chopped fresh rosemary leaves or 1 teaspoon dried rosemary, crumbled
1 tablespoon finely chopped fresh sage leaves or 1 teaspoon dried sage, crumbled
3 cups Arborio rice**
2 cups dry red wine such as Rosso di Montalcino
3 tablespoons finely chopped fresh parsley leaves
1 cup freshly grated Parmesan
Garnishes: curls shaved with a vegetable peeler from a 1/4-pound piece of Parmesan, fresh rosemary sprigs
*available at specialty foods shops and some supermarkets
**available at Italian markets and specialty foods shops

Steps:

  • In a small bowl soak porcini in boiling water 30 minutes. Pour soaking liquid through a fine sieve lined with a dampened paper towel or coffee filter into a bowl and reserve. Wash porcini under cold water to remove any grit and pat dry. Chop porcini fine.
  • Chop fine 1/4 pound cremini or white mushrooms (about 1 1/2 cups) and reserve. Depending on size, halve and/or quarter remaining 1 1/4 pounds cremini or white mushrooms and in a large heavy skillet cook in 4 tablespoons butter with salt and pepper to taste over moderate heat, stirring, until tender, 5 to 10 minutes. Remove skillet from heat and reserve mushrooms in skillet. (They will be reheated just before serving.)
  • In a large saucepan heat broth and keep at a bare simmer.
  • In a 5-to-6 quart heavy saucepan cook pancetta over moderate heat, stirring, 5 minutes. Add reserved finely chopped cremini or white mushrooms, remaining 2 tablespoons butter, onion, rosemary, sage, and salt and pepper to taste and cook, stirring, until onion is softened. Stir in rice and cook, stirring, until coated well with fat, about 1 minute. Add 1 cup wine and cook, stirring constantly, until absorbed. Add remaining cup wine and cook, stirring constantly, until absorbed.
  • Add 1 cup simmering broth and cook, stirring constantly, until absorbed. Continue cooking and adding broth, 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy-looking but still al dente, 20 to 25 minutes.
  • Note: About halfway through cooking, add reserved porcini soaking liquid and chopped porcini, stirring constantly until liquid is absorbed, and continue cooking and adding broth in same manner.
  • During last few minutes of cooking, reheat reserved cremini or white mushrooms in skillet over moderate heat, stirring, until hot, and stir in parsley and salt and pepper to taste. Stir grated Parmesan and salt and pepper to taste into risotto.
  • Serve risotto immediately, topped with cremini or white mushrooms and garnished with Parmesan curls and rosemary.

RED WINE RISOTTO



Red Wine Risotto image

A rich twist on the classic risotto.

Provided by craig_08

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 40m

Yield 4

Number Of Ingredients 12

2 tablespoons olive oil
1 ½ ounces prosciutto
1 large shallot, minced
1 clove garlic, chopped
2 chanterelle mushrooms, sliced
1 cup arborio rice
1 cup red wine
3 cups beef stock, or more as needed, divided
½ cup arugula
⅓ cup freshly grated Parmesan cheese
1 tablespoon chopped fresh thyme
ground black pepper to taste

Steps:

  • Heat olive oil in a Dutch oven or heavy pot over medium heat; cook prosciutto until edges begin to curl and fat is rendered, 2 to 3 minutes. Add shallot and cook until fragrant, about 2 minutes. Add garlic and cook until fragrant, about 1 minute. Add mushrooms and cook for 30 seconds.
  • Cook and stir rice into prosciutto mixture, stirring continually, until rice is translucent around edges, 1 to 2 minutes. Pour red wine into rice mixture; cook, stirring every 30 seconds, until wine is absorbed, about 5 minutes. Stir 1 cup broth into rice mixture, cooking and stirring until broth is almost completely absorbed, 3 to 5 minutes. Continue adding 1 cup broth at a time, stirring constantly, until rice is tender, 15 to 20 minutes.
  • Mix arugula, Parmesan cheese, thyme, and black pepper into rice mixture; cook and stir until cheese is melted, 2 to 3 minutes.

Nutrition Facts : Calories 407.9 calories, Carbohydrate 48.7 g, Cholesterol 15.2 mg, Fat 12.9 g, Fiber 1.3 g, Protein 11.8 g, SaturatedFat 3.6 g, Sodium 380.5 mg, Sugar 3.2 g

RISOTTO WITH RED WINE AND SAUSAGES



Risotto With Red Wine and Sausages image

Make and share this Risotto With Red Wine and Sausages recipe from Food.com.

Provided by AmandaInOz

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

275 g italian pork sausages
1 tablespoon extra virgin olive oil
2 tablespoons butter
1 onion, finely chopped
300 g arborio rice
200 ml red wine
1 1/3 liters chicken stock, heated
2 tablespoons parmesan cheese, freshly grated
sea salt
fresh ground black pepper

Steps:

  • Take the skin off the sausages, and pinch the meat into a non-stick frying pan. Fry meat until crusty and golden, then drain off the oil, and set the meat aside.
  • Heat the olive oil and half the butter in a pan. Fry the onion gently until softened but not brown. Add the rice, and using a wooden spoon, toss well until the rice is coated in the buttery onions. Pour in red wine and bring to a boil, stirring.
  • Add a ladle full of the hot stock to the rice. Stir carefully over medium heat until the stock has been absorbed. Continue to add the stock a ladle full at a time. This should take about 20 minutes.
  • Add the sausage meat, and stir for another 10 minutes until the rice is cooked but not soft.
  • Turn off the heat and add the Parmesan, remaining butter, and salt and pepper to taste. Stir through. Cover and leave to rest for 3-4 minutes before serving.

RED WINE RISOTTO WITH PEAS



Red Wine Risotto With Peas image

The title of the recipe says it all. This sounds so good, I'll be making it for dinner tonight. Recipe courtesy Giada De Laurentiis Episode#: EI1F06

Provided by Nana Lee

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

3 1/2 cups canned low sodium chicken broth
3 tablespoons unsalted butter
1 cup finely chopped onion
2 garlic cloves, minced
1 cup arborio rice or 1 cup medium-grain white rice
1/2 cup dry red wine
1/3 cup frozen peas, defrosted (optional)
1/4 cup chopped fresh Italian parsley
1/2 cup grated parmesan cheese, plus additional for garnish
salt & freshly ground black pepper

Steps:

  • Bring the broth to a simmer over medium-high heat.
  • Cover the broth and keep it warm over very low heat.
  • Melt the butter in a heavy large saucepan over medium heat.
  • Add the onion and saute until translucent, about 8 minutes.
  • Stir in the garlic and saute for 30 seconds.
  • Stir in the rice and cook for about 2 minutes until the rice is toasted.
  • Add the wine and stir until it is absorbed, about 1 minute.
  • Add 3/4 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 6 minutes.
  • Repeat, adding 3/4 cup of hot broth 2 more times, stirring often, about 12 minutes longer.
  • At this point, the risotto can be made 4 hours ahead.
  • Refrigerate the risotto (the rice will still be firm) and remaining broth, uncovered, until cool, then cover and keep them refrigerated until ready to proceed.
  • Bring the remaining broth to a simmer, then cover and keep it warm over very low heat.
  • Stir 3/4 cup of hot broth into the partially cooked risotto over medium heat until the broth is absorbed and the risotto is hot, about 3 minutes.
  • Add the remaining broth and simmer until the rice is just tender and the mixture is creamy, about 5 minutes longer.
  • Stir in the peas and parsley.
  • Add the 1/2 cup of Parmesan.
  • Season, to taste, with salt and pepper. Spoon the risotto into bowls.
  • Sprinkle additional cheese over and serve.

RED WINE RISOTTO STYLE QUINOA



RED WINE RISOTTO STYLE QUINOA image

Categories     Pasta     Side     Quick & Easy

Yield 2

Number Of Ingredients 9

2 tablespoons butter
1 shallot
1/2 cup red qunioa
1/4 cup red wine
4 cups low sodium chicken broth
truffle oil
Parmesan cheese
salt
pepper

Steps:

  • Dice medium sized shallot. Melt butter in skillet on low heat. (Can substitute olive oil if desired, but butter will result in a better flavor.) Add diced shallot and cook until soft. Add salt and pepper to taste. Add quinoa and stir. Make sure quinoa is coated with oil. Add red wine -- a full bodied, fruity wine like Merlot is best. Red wine should just cover quinoa. Allow red wine to cook down before adding chicken broth. Add chicken broth slowly, a little at a time. Stir occasionally. Continue adding chicken broth until quinoa is soft. When ready to finish, add another dash of red wine, turn the heat up, and allow the red wine to cook off. Turn stove off. Drizzle with truffle oil to taste and stir. Serve. Makes 2 servings. Top with parmesan.

RED WINE & GOAT CHEESE RISOTTO WITH CARMELIZED MUSHROOMS



RED WINE & GOAT CHEESE RISOTTO WITH CARMELIZED MUSHROOMS image

Categories     Mushroom     Appetizer     Side     Vegetarian

Yield 4 people

Number Of Ingredients 11

2 tablespoons olive oil
2 tablespoons unsalted butter
3 garlic cloves, minced or pressed
1 1/4 cups arborio rice
1 cup of your favorite red wine
3-4 cups low-sodium chicken stock
6 ounces goat cheese
3 cups sliced mushrooms
1/4 teaspoon salt
1/4 teaspoon pepper
fresh basil for topping

Steps:

  • In a large skillet, heat 1 tablespoons of butter and olive oil over low heat, then add mushrooms. Let cook for 10-15 minutes, stirring occasionally until mushrooms are juicy and caramelized. While mushrooms are cooking, in a large saucepan heat 1 tablespoon each of butter and olive oil over medium heat. Once hot, add garlic and cook for 30 seconds. Add rice, tossing to coat in the butter and oil, then toast while stirring occasionally for 3-4 minutes. Add in wine, stirring every few minutes until absorbed. Once absorbed, add in 1 cup stock, stirring until absorbed like you did with the wine. Repeat 2-3 more times, until all stock has been added and absorbed. This should take about 15 minutes - I do not stir constantly, but actually just keep an eye on it and stir every few minutes. Taste rice and determine if the they are cooked to your liking (if not, add in 1 more cup of stock and stir). Reduce the heat to low and add in salt, pepper, 5 ounces of goat cheese and mushrooms, then stir. Serve with remaining goat cheese crumbled on top and a sprinkling of fresh basil.

RED WINE AND GOATS CHEESE RISOTTO WITH CARAMELISED BABY ONIONS



Red Wine and Goats Cheese Risotto With Caramelised Baby Onions image

Make and share this Red Wine and Goats Cheese Risotto With Caramelised Baby Onions recipe from Food.com.

Provided by Shuzbud

Categories     Rice

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1 small onion, diced
2 garlic cloves, crushed
12 ounces risotto rice (just under 2 cups)
1/2 cup red wine
3 1/2 cups hot vegetable stock
5 ounces soft fresh goat cheese
fresh thyme sprig, to garnish
1 lb baby onion, peeled
1 tablespoon olive oil
1 tablespoon brown sugar
1 tablespoon Bourbon

Steps:

  • For this recipe, once you have started the baby onions, go straight to the risotto so they cook simultaneously.
  • For the baby onions, heat the olive oil in a small saucepan and add the onions, sugar and bourbon. Cover and cook over a very low heat, stirring occasionally, for 20-25 minutes. If the onions begin to dry out, add a tablespoon of water. You may need to uncover the pan during the last few minutes for the liquid to evaporate (if it has not evaporated by then, turn up the heat).
  • Meanwhile, for the risotto, heat the oil in a skillet and add the onion. Cook for a few minutes then add the garlic.
  • Add the risotto rice and stir well to coat with the oil.
  • Add the red wine and stir until the wine has soaked in completely.
  • Add the stock 1/2 a cup at a time, making sure the stock has been completely absorbed before you add more. This will take around 20 minutes. When all the stock is absorbed, taste the rice to make sure it is cooked but still firm. Remove from the heat.
  • Save about a third of the goats cheese to crumble over the risotto. Stir the rest into the risotto.
  • Put the risotto onto plates, top with the caramelised onions and crumbled goats cheese. Garnish with sprigs of thyme and serve!

Nutrition Facts : Calories 736.7, Fat 29.1, SaturatedFat 12.4, Cholesterol 32.7, Sodium 276.9, Carbohydrate 83.3, Fiber 4.5, Sugar 18.8, Protein 20.3

RED WINE RISOTTO WITH PEAS



RED WINE RISOTTO WITH PEAS image

Categories     Dinner

Number Of Ingredients 10

3 1/2 cups canned chicken broth
3 tablespoons unsalted butter
1 cup finely chopped onion
2 garlic cloves, minced
1 cup arborio rice or medium grain white rice
1/2 cup red wine
1/3 cup frozen peas, defrosted, optional
1/4 cup chopped fresh parsley
1/2 cup Parmesan cheese plus additional for garnish
salt and freshly ground pepper

Steps:

  • Bring the broth to a simmer over medium high heat. Cover the broth and keep it warm over very low heat. Melt the butter in a heavy saucepan over medium heat. Add the onion and saute until translucent, about 8 minutes. Stir in the garlic and saute for 30 seconds. Stir in the rice and cook for about 2 minutes until the rice is toasted. Add the wine and stir until it is absorbed, about 1 minute. Add 3/4 cup of hot broth, simmer over medium low heat until the liquid is absorbed, stirring often about 6 minutes. Repeat, adding 3/4 cup of hot broth 2 more times, stirring often about 12 minutes longer. At this point, the risotto can be made 4 hours ahead. Refrigerate the risotto (the rice will still be firm) and remaining broth uncovered, until cook, then cover and keep them refrigerated until ready to proceed. Bring the remaining broth to a simmer, then cover and keep it warm over very low heat. Stir 3/4 cup of hot broth into the partially cooked risotto over medium heat until the broth is absorbed and the risotto is hot, about 3 minutes. Add the remaining broth and simmer until the rice is just tender and the mixture is creamy, about 5 minutes longer. Stir in the peas and parsley. Add the 1/2 cup of Parmesean. Season, to taste, with salt and pepper. Spoon the risotto into bowls. Sprinkle additional cheese over and serve.

WILD MUSHROOM AND RED WINE RISOTTO



WILD MUSHROOM AND RED WINE RISOTTO image

Yield 6

Number Of Ingredients 11

5 1/2 cups chicken stock, preferably homemade
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
Salt and freshly ground pepper
1 1/2 cups arborio rice (10 ounces)
1/2 cup dry red wine
2 tablespoons unsalted butter
1 pound mixed wild mushrooms, thinly sliced
1 shallot, minced
1/2 cup freshly grated Parmigiano-Reggiano
2 tablespoons chopped flat-leaf parsley

Steps:

  • 1. In a medium saucepan, bring the chicken stock to a simmer. Keep warm. 2. In a large saucepan, heat the olive oil. Add the onion, season with salt and pepper and cook over moderate heat, stirring, until softened, about 5 minutes. Add the rice and cook, stirring, for 1 minute. Add the wine and cook, stirring until the wine is absorbed. Add 1 cup of the warm stock and cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding the stock 1/2 cup at a time, stirring constantly, until it is nearly absorbed between additions. The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total. Season with salt and pepper. 3. Meanwhile, in a large skillet, melt the butter. Add the mushrooms and shallot, season with salt and pepper and cook over moderately high heat, stirring occasionally, until softened and browned, about 10 minutes. Scrape the mushrooms into the risotto and stir in the cheese and parsley. Serve immediately.

Tips and Conclusion

Tips:

  • Use a good quality red wine. A dry, medium-bodied red wine with low tannins is best.
  • Don't overcook the rice. The rice should be cooked al dente, with a slight bite to it.
  • Serve the risotto immediately. Risotto is best when served hot and fresh.
  • Garnish the risotto with grated Parmesan cheese, chopped parsley, or a drizzle of olive oil.
  • Try different variations of the recipe. You can add other vegetables, such as mushrooms, peas, or asparagus.

Conclusion:

Red wine risotto is a delicious and elegant dish that is perfect for a special occasion. It is also a relatively easy dish to make, so it is a great option for home cooks of all levels. This classic Italian dish is a delicious and versatile dish that can be enjoyed by people of all ages. Whether you are looking for a hearty meal or a light and flavorful side dish, red wine risotto is sure to please. So next time you are in the mood for something special, give this recipe a try. You won't be disappointed!

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