Risotto is one of the most popular traditional Italian dishes. Among others, mushroom risotto and risotto with strawberries (particularly popular in the ’80), are probably the most known worldwide. Nowadays, there are countless risotto variations that range from the most classic with vegetables or sea food to the more modern which combine ingredients such as apricots and licorice (tasted it and loved it!).
Risotto al Sangiovese is inspired by a mistake that my dad, Adelmo, made years ago when he grabbed the wrong bottle and simmered the risotto with red instead of white wine. He ended up quite upset, but the result was delicious. Here is what you need to make this dish.
– 1.8 oz of Arborio rice (150g)
– 4 to 5 cups of vegetable or beef stock (about 1L)
– 2 Tbsp of EVO oil
-1/2 white or yellow onion fincely minced
– Parmigiano cheese grated
– 6 oz of Sangiovese wine
– black pepper as needed
Bring the stock to boil then lower the heat to the minimum to keep it hot. Place the EVO oil and the onion in a large non stick pan and let it saute’ for a few minutes over low heat until the onion starts turning gold. Add the rice and stir for a minute or so to let the rice “toast.”
Add the Sangiovese and keep stirring on low heat for about another minute. With the help of a ladle, add the stock until the risotto is just covered, turn the heat on medium and keep stirring. Add some more stock once once the previous amount has been absorbed by the rice. Repeat until the risotto is cooked.
Everyone has a different preference for how the risotto cooked; if you prefer it softer, just add more stock. I prefer it “al dente”, and I never use the full amount of stock. Once cooked, remove the risotto from the stove. Add the black pepper and the Parmigiano cheese, cover the pan, and let it sit for a few minutes before plating.
And voila’! Risotto al Sangiovese is served.
I hope you will make it at home, and stay tuned for the next delicious recipe!