Here is a classic Italian red wine risotto: doesn’t that sound just great? I bet you are going to love! This red risotto is also a great side dish for Italian sausages in wine by the way. Just saying!
I bet that you are going to love this red wine risotto!
Have you ever heard of this rice side dish?
I have to say that I have eaten it a couple of times in an Italian restaurant in Belgium. However I have shared this recipe quite a few times on social media. And a handful of my Italian fans told me that they had never heard of this dish before.
They did like the idea behind it though!
So here am I, wondering whether this is really an authentic Italian recipe or a creative invention of a Belgian Italian chef.
Anyway, like I said before: at least it’s a delicious plate of rice!
The very first time I tasted it, I was so surprised by its simplicity.
However it took me a while to finally prepare this classic ‘risotto rosso’ at home myself. This time I put it on our week’s menu, added some glorious Italian sausages in wine to it as a side.
Easy Red Wine Risotto (Risotto Rosso)
How on earth can such a simple scoop of al dente rice and a splash of red wine taste so fantastic! It’s so simple: instead of adding white wine just like you add some to a risotto, add red wine instead! That color is drop dead gorgeous.
See, risotto is another last-minute recipe I can always rely on.
Because I always have a bag of Arborio rice in my pantry. Extra ingredients I need that are always present here: butter, olive oil, fresh onions and garlic, parmesan cheese, vegetable or chicken stock…
Here are the basics you need!
You name it, you can turn most of them into a delicious Italian flavor party! Serve risotto as one meal or as a side dish.
Easy Red Wine Risotto Recipe
Classic Italian red wine risotto: doesn't that sound just great? I bet you are going to love! Great side dish for sausages by the way.
- 7 oz risotto rice (200 g)
- 2 medium garlic cloves chopped
- 1 small onion chopped
- 2 cups chicken or vegetable stock (480 ml), warm
- 1 cup red wine (240 ml)
- 1 tbsp balsamic vinegar
- ½ tbsp tomato paste
- 2 tbsp unsalted butter
- olive oil
- Pour a little olive oil in a large saucepan and add the chopped onion and garlic. Season with a little pepper and salt.
- Place the saucepan over medium heat until the oil is hot. Then fry the onion and garlic for 2 minutes. Stir regularly. Pour in the risotto rice.
- Stir well and bake the rice for another 2 minutes. Then add a splash of warm stock.
- Cook until the rice has absorbed the stock and pour in a bit of the red wine.
- Alternately add extra warm stock and red wine. Check the tenderness of the rice regularly so you don't overcook it. Once the rice is almost tender, take the pan off the heat and stir in the knob of butter and the tomato paste.
- Pour in the balsamic vinegar.
- Check the seasoning and add extra pepper, salt or balsamic vinegar to taste if necessary. Scoop the risotto rosso onto plates and serve.