Red Wine Risotto is a delicious and creamy rice dish made with your favorite red wine, arborio rice, and Parmesan cheese! This beautiful and simple recipe is great as a main course or side dish.
If you love a good risotto, then you need to give this Red-Wine Risotto a try! Made with just a few ingredients, this recipe has the most beautiful color, and the flavor and texture can’t be beat!
For more risotto recipes, be sure to try my Chicken Risotto, Risotto alla Milanese, or Mushroom Risotto with Peas. Serve risotto with a simple meat side like this Pan Seared Garlic Shrimp or Greek Chicken. This is also excellent served with a simple side like Italian Stuffed Artichokes.
Red Wine Risotto Recipe
Red wine risotto (Risotto al Vino Rosso) is a creamy Italian rice dish infused with the deep flavor and rich color of red wine. This is a great first course or perfect as a main course.
It starts with sautéing finely chopped onions in butter and olive oil until soft. Arborio, Carnaroli, or Vialone Nano rice is then added and toasted to bring out its nutty aroma.
A generous pour of dry red wine, such as Barolo, Chianti, or Merlot, deglazes the pan, giving the risotto its signature hue and bold taste.
Warm broth is gradually added while stirring constantly, allowing the rice to release its starch and develop a velvety texture. Once the rice reaches the perfect consistency, butter and Parmesan cheese create a creamy, flavorful finish.
Whether served as a main course or a side, red wine risotto pairs beautifully with its featured wine, creating a perfectly balanced meal.
Ingredients
Broth: use a good chicken broth, or chicken stock for this recipe. You could also use vegetable stock or a rich beef stock depending on preferences.
Red Wine: use a good quality full-bodied red wine that you would enjoy drinking. Change this into a white wine risotto by using a delicious white wine in place of the red.
Butter: butter is used to cook the onions as well as finish of the dish. It adds a creaminess and richness to the final dish.
Olive Oil: extra virgin olive oil is best.
Onion: use finely diced onion. You can also use diced shallot in place of the onion.
Arborio Rice: arborio is the type of rice used in a classic risotto recipe. Arborio is known as risotto rice and is available in most grocery stores.
Parmesan: Parmigiano Reggiano is best if you have it.
Salt and Pepper: kosher salt and black pepper are added at the end of cooking to taste.
Chives (Optional): I love to finish this dish off with chopped chives, but you could also use chopped Italian parsley.
Best Wine for Red Wine Risotto
The best wine for red wine risotto should be dry, medium- to full-bodied, and rich in flavor without being overly tannic. Italian reds work especially well, as they complement the dish’s origins and balance the creamy texture of the risotto.
- Merlot: A softer, rounder wine that blends seamlessly into risotto for a balanced and approachable flavor.
- Pinot Noir: A lighter option that still adds earthy, red fruit notes without too much tannin.
- Chianti: A Sangiovese-based wine from Tuscany with bright acidity and cherry notes, it enhances the risotto without overpowering it.
- Cabernet Sauvignon: A fruit based wine that pairs well with everything.
How to Make Red Wine Risotto
The perfect risotto requires a bit of patience but is so worth the effort. You will need a dutch oven or large saucepan for this recipe.
Step 1: heat the broth
In a small pot, heat the broth and red wine until it just starts to simmer. Keep warm while making the risotto.
Step 2: cook the onion
In a large pot, heat the butter and oil over medium heat. Add in the diced onion and cook until it softens.
Then, add in the dry arborio rice and toast it in the pan, stirring frequently, until it gets light golden in color.
Step 3: slowly add in broth mixture
To make the risotto creamy and give it that classic texture and flavor, slowly add in ladles of broth mixture stirring constantly.
Once the rice has absorbed the liquid, add in another ladle full of broth and repeat until the rice is creamy and cooked to an al dente texture.
Step 4: finish off the risotto
Once the rice is cooked to desired texture, remove the pot from the heat and stir in the remaining butter along with grated parmesan cheese.
Finish of the risotto with a sprinkle of chopped chives or parsley. Serve warm.
Tips for Making Red Wine Risotto
- Choose the Right Wine: Use a dry, medium- to full-bodied red wine with good acidity. Avoid overly tannic wines, as they can make the risotto taste bitter.
- Toast the Rice Properly: Before adding the wine, toast the rice in butter and olive oil for a minute or two. This step enhances the nutty flavor and helps the rice maintain its structure during cooking.
- Use Warm Broth: Always add warm broth gradually while stirring continuously. Cold broth slows down the cooking process and can lead to uneven texture.
- Stir Consistently but Not Constantly: Stirring frequently helps release the rice’s starch, creating a creamy consistency. However, over-stirring can break the rice grains and make the risotto gluey.
- Finish with Butter and Cheese Off the Heat: Once the rice reaches the ideal creamy texture, remove it from heat before stirring in cold butter and freshly grated Parmesan. This technique, known as mantecatura, gives the risotto a smooth, velvety finish.
More Authentic Italian Recipes
Love this recipe? Please leave a 5-star rating in the recipe card below and/or review in the comments section further down the page.
Red Wine Risotto
Equipment
- medium sauce pan
- large dutch oven or pot
Ingredients
- 2 ½ cups chicken broth
- 2 cups red wine
- 4 tablespoons butter divided
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 1 ½ cups arborio rice
- ¾ cup grated parmesan cheese (plus more for serving)
- salt and pepper to taste
- chopped chives for serving
Instructions
- In a medium sauce pan, combine the chicken broth and wine. Bring to a low simmer.
- In a dutch oven or large pot, heat two tablespoons of butter and olive oil over medium heat. Add the finely chopped onion and cook until it becomes translucent, 3-4 minutes.
- Add the Arborio rice to the pan and toast it for a couple of minutes, stirring frequently.
- Begin adding the hot broth mixture, one ladle at a time, stirring constantly. Allow each addition of broth to be absorbed before adding the next. Continue this process until the rice is creamy and cooked to al dente texture. (If you run out of the broth mixture before the risotto is cooked, use hot water.)
- Once the rice is cooked remove from heat and stir in the remaining two tablespoons of butter and parmesan cheese. Add salt and pepper to taste.
- Let the risotto rest a minute before serving. Sprinkle additional parmesan cheese and chopped chives to garnish.
Notes
- Choose the Right Wine: Use a dry, medium- to full-bodied red wine with good acidity. Avoid overly tannic wines, as they can make the risotto taste bitter.
- Use Warm Broth: Always add warm broth gradually while stirring continuously. Cold broth slows down the cooking process and can lead to uneven texture.
- Stir Consistently but Not Constantly: Stirring frequently helps release the rice’s starch, creating a creamy consistency. However, over-stirring can break the rice grains and make the risotto gluey.
- Finish with Butter and Cheese Off the Heat: Once the rice reaches the ideal creamy texture, remove it from heat before stirring in cold butter and freshly grated Parmesan.
- Leftovers: store leftover risotto in an airtight container in the refrigerator for up to three days.
