Wine Risotto, a unique and tasty first course, perfect for family Christmas lunches or special occasions. I confess that I initially thought of creating this recipe inspired by my Aunt Anna’s Barolo pasta. However, when I saw the price at the supermarket, I decided it would be better to opt for another type of wine. For this recipe, you can use any red wine you prefer, as long as it is full-bodied and has an intense flavor. Needless to say, I prepared it with the pressure cooker, now my only ally in the kitchen for making risottos. A valid alternative to the classic cooking method, much more practical and faster, which allows you to retain the creaminess of a good risotto. To make this recipe even more special, I added grapes cooked in a pan with oil and balsamic vinegar, making this first course unique and flavorful. Now, let’s get into the kitchen, because the red wine and grape risotto in the pressure cooker will be ready in a click!
If you are interested in other pressure cooker first course recipes for Christmas, also read:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 3People
- Cooking methods: Pressure cooker
- Cuisine: Italian
- Seasonality: Christmas
- Energy 506.82 (Kcal)
- Carbohydrates 63.65 (g) of which sugars 7.59 (g)
- Proteins 16.09 (g)
- Fat 16.87 (g) of which saturated 4.27 (g)of which unsaturated 1.79 (g)
- Fibers 1.56 (g)
- Sodium 1,748.18 (mg)
Indicative values for a portion of 392 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 cup Carnaroli rice
- 1/3 cup red onion
- 2 tbsps extra virgin olive oil
- 5 oz red wine
- 2 3/4 cups vegetable broth
- salt (to taste)
- 3/4 cup black grapes (or seedless pink grapes)
- 1 tbsp extra virgin olive oil
- 2 tsps balsamic vinegar
- 1/4 cup grated Parmesan cheese
- 3 1/2 oz goat cheese
- chopped parsley (to taste)
- pepper (to taste)
Tools
- Pressure Cooker
- High-sided Saucepan
- Pan
- Chopping Board
- Knife
Steps
First, prepare the vegetable broth and set it aside. Clean the onion, chop it, and brown it in the open pot with oil for a few minutes on low heat. Add the rice and toast it on high heat for a couple of minutes, stirring. Next, deglaze with the wine, allowing the alcohol to evaporate.
Add the broth, season with salt, and close the pot. Bring it to maximum power, and from the start of the whistle, cook for 4 minutes. Obviously, the times indicated are relative, as they depend on the type of pot you own.
Meanwhile, wash the grapes and cut them in half. Heat a pan with the oil, add the grapes, and brown them for a few minutes on medium heat. Add the balsamic vinegar and let it evaporate. Stir and set aside. The grapes should be roasted and soft, but still intact. Therefore, do not leave them in the pan for too long, or they will fall apart.
After the risotto’s cooking time, gradually release the steam and open the pot. Stir in the grated cheese and mix.
In a bowl, place the goat cheese and a bit of pepper, mix and form small quenelles. Serve the risotto with the quenelles, the pan-cooked grapes, and the chopped parsley.
Storage and Tips for Wine Risotto
Wine risotto is best enjoyed immediately after cooking to retain its creaminess.
FAQ Questions and Answers for Wine Risotto
What can I substitute for goat cheese?
As an alternative to goat cheese, you can use robiola.
