Hello, fellow food enthusiasts! It’s Mark Zoch here, your go-to Dinner Dude. Today, I’m thrilled to share a dish that’s close to my heart – Risotto with Nero DAvola wine. This dish is a symphony of flavors, combining the creaminess of risotto with the robust, fruity notes of Nero DAvola wine.
Risotto with Nero D’Avola wine recipe
Risotto with Nero D’Avola wine
- 320 gr of “Carnaroli” rice
- 1 shallot
- 1 glass of Nero d’Avola wine
- 20 gr of toasted almonds from Noto and Bronte pistachios
- A little bit of thyme and mint
- The zest of an organic orange
- Vegetable broth (onion, celery, carrot, parsley)
- Extra virgin olive oil
- Salt and pepper
- 50 gr of Sicilian pecorino cheese
- Butter for creaming
- Prepare the vegetable broth with onion, carrot, celery and a little parsley. When the broth is ready, chop the shallot finely, toast it in the saucepan and when its browned, add the rice; once it is toasted, pour the red wine “ Nero d’Avola” and allow it to evaporate. Stir continuously.
- When the alcoholic part has evaporated, start adding the vegetable broth, one ladle at a time, wait for the previous one to dry before adding the next without drying too much.
- Cooking time for this risotto is about 15 minutes. When it is ready add salt and pepper, turn the heat off and add cheese and butter. Live it for a couple of minutes before serving.
- Serve with a drizzle of extra virgin olive oil, a few leaves of thyme and mint, a little orange zest and toasted almonds * and pistachios.
- Use already skinned almonds for the risotto and toast them lightly in the oven before topping. Remember to do this before cooking the rice as you will need some minutes: risotto must be eaten very “al dente”, otherwise it will be too sticky and not tasty.
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Alternative Cooking Method: Using a Slow Cooker
- Prepare your ingredients as usual.
- Place the rice and other ingredients into the slow cooker. Pour in the Nero DAvola wine and enough vegetable broth to cover the rice.
- Set your slow cooker to the ‘low’ setting and let it cook for about 2-3 hours. Keep an eye on it and stir occasionally to ensure even cooking.
- Once the rice is tender and creamy, stir in the Parmesan cheese until it’s fully melted and incorporated.
- Serve your Risotto with Nero D’Avola wine hot, garnished with a bit more Parmesan and a drizzle of good quality olive oil.
Tips for making Risotto with Nero DAvola wine
Over the years, I’ve picked up a few tricks that can elevate your risotto game.
- The Rice: Arborio rice is the star of any risotto dish. Its high starch content gives the risotto its characteristic creaminess.
- The Wine: Nero D’Avola is a rich, full-bodied red wine from Sicily. It lends a beautiful depth of flavor to the risotto. If you can’t find it, any full-bodied red wine will do.
- The Stirring: Constant stirring is key to a great risotto. It helps release the starch from the rice, resulting in a creamy, velvety texture.
Now, let’s talk about how to serve this delightful Risotto with Nero DAvola wine!
- Garnish: A sprinkle of freshly grated Parmesan cheese on top adds a lovely salty tang.
- Side Dish: A light, crisp salad with a citrusy dressing pairs well with the richness of the risotto.
- Wine Pairing: A glass of the same Nero D’Avola wine used in the cooking process complements the dish beautifully.
- Can I use other types of rice for this risotto? While Arborio is traditional, you can also use Carnaroli or Vialone Nano.
- Can I substitute the Nero D’Avola wine? Yes, you can use any full-bodied red wine.
- Can I make this dish vegan? Absolutely! Substitute the Parmesan with a vegan cheese of your choice.
- How long does this risotto last in the fridge? Properly stored, it should last up to 5 days.
- Can I freeze this risotto? Yes, but the texture might change slightly upon reheating.
And there you have it, my friends! My personal take on Risotto with Nero DAvola Wine. Remember, cooking is an art, so feel free to make this recipe your own. Enjoy!