I’m very happy you ended up here! I’m pleased because this red wine risotto is nothing short of spectacular. A recipe worth noting that you can also serve when you have guests. Amazing taste; beautiful color. Both the palate and the eyes are satisfied. I must thank my son Alessandro for this exquisite dish. It was he who, returning from a dinner, told me he had eaten this risotto with Gutturnio and found it delicious. And it was also he who decided to reproduce it at home with the (albeit brief) directions he received from the restaurateur. So we tried it “together” and after tasting it my thought was: the first time I have friends for dinner I already know what to do! A great impression with minimal effort.
If you like risottos that are a bit unusual for their color, I also recommend trying:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 5 Minutes
- Cooking time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for red wine risotto
- 1 3/4 cups Carnaroli rice
- 1 Shallot
- 1 1/2 tbsp Butter
- 1 cup Red wine (Gutturnio)
- as needed Broth
- 4 1/2 oz Gorgonzola (sweet)
- Salt
- Black pepper
Tools
- 1 Pan with lid
Preparation of red wine risotto
Peel the shallot and chop it finely. I used a manual pull cord chopper which I find really handy, a little kitchen ally. If you wish to purchase it you can find it by clicking HERE.
Then gently soften it in the butter before adding the rice.
Toast it over high heat for one minute, stirring frequently.
Then add the red wine and let it evaporate.
Once the wine has evaporated, lower the heat, begin adding the hot broth gradually, one ladle at a time, and bring the rice to doneness.
When cooked, add the sweet gorgonzola and stir well to cream the risotto with a wooden spoon. Adjust salt and pepper. Put the lid on and let rest for a couple of minutes.
Spoon the red wine risotto into individual plates and serve immediately, sprinkling freshly ground black pepper on top. Enjoy! Paola
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