Risotto col vino. Mangia!

Don’t you just love risotto? I do. Don’t you just love wine? I do. This is the best of both worlds, and my favorite risotto recipe.

I find that its a wonderful winter night meal. White risotto to me is lighter, and more summery, even though its got more cheese usually. It just seems more summery. This is a hearty red wine risotto perfect for dinner, a side dish to dinner or a snack if you’re like me and make spaghetti & meatballs as a midnight snack.



  • 2 tbsps butter
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 1 ½ cups Arborio rice
  • 2 cups red wine, reduced to one cup (good quality, that you would drink, not cheapo stuff that tastes like paint thinner)
  • 3 cups well-flavored chicken or vegetable stock
  • ½ cup shaved parmesan
  • sea salt and freshly ground pepper


Melt oil and butter, and saute the onion and garlic for 5 minutes or until translucent. Add the rice, and saute till well coated. Then add the wine and stir until it is absorbed. Add simmering stock, ½ cup at a time until whole amount is absorbed. Add parmesan and a little more butter and stir through.

This is usually used as a side dish; its great with grilled meats, and some people add wild mushrooms or cremini as well. I hate mushrooms, and I use this as a main dish because I find it filling. I’ve even made this and added some ground beef cooked in marinara to it to make it a more substantial dish. The alcohol burns off, obviously, but if you’re truly anti-alcohol there are many risotto variations out there, just google it.

And please, for the love of Charleton Heston, don’t use regular rice. If you do, not only will it taste like garbage and not be risotto… 5 Italians drop dead immediately from the insult. Its a fact. Arborio is what should be used. If you never heard of it before, then you haven’t been making risotto- you’ve been making a mess with rice.


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