The Teroldego risotto is a typical first course from my region, Trentino Alto Adige. This risotto is named after the wine used in its preparation. It is a wine from the Rotaliana plain. With a deep red color, it is a full-bodied wine. It is a risotto suitable for all seasons but is best enjoyed in autumn and winter, perhaps accompanied by a glass of the same wine. During winter, try preparing a good mulled wine made with this fine wine as well.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for preparing the Teroldego risotto
- 1 1/2 cups Carnaroli rice
- 1 1/8 cups red wine (Teroldego)
- 1 broth cube
- vegetable broth
- 2 tbsps grated Grana Padano
- Half white onion
Tools
- 2 Pots
- Wooden spoon
- Knife
- Cutting board
Steps to make Teroldego risotto
To prepare Teroldego risotto, first take a pot and heat some vegetable broth (you can make it at home or use 1 ready-made cube). Meanwhile, take a cutting board and finely chop half a white onion and sauté it in a pot with some extra virgin olive oil for a couple of minutes. Then add the Carnaroli rice and toast it for 1 or 2 minutes, stirring with a wooden spoon.
Now, deglaze the rice with 1 1/8 cups of Teroldego red wine and let the alcohol evaporate. Then add spoonfuls of broth when you see the rice starting to dry out. Do not let it dry and stir often. It should cook for about 18-20 minutes. When ready, turn off the heat and add 2 tablespoons of grated Grana Padano. Mix well. The risotto will be nice and creamy. Serve it hot.
Storage and Tips
You can store Teroldego risotto in the refrigerator for up to 2 days
If you wish, you can also stir in a piece of butter at the end of cooking. I prefer to stir in only grated Grana Padano.
