How to make Risotto with Nero DAvola wine

Welcome back to the culinary canvas of The Dinner Dude, where every dish we craft is a heartwarming story waiting to be tasted. I’m Chef Mark Zoch, and today, I’m eager to share with you a recipe that marries the creamy comfort of Italian risotto with the bold embrace of Nero D’Avola wine—the Risotto with Nero DAvola wine.

Join me as I guide you through crafting this enchanting risotto. Whether shared amongst friends or savored in quiet solitude, each spoonful promises to leave an imprint not just on your palate but on your soul. From the loving kitchen of The Dinner Dude, let us journey together into the joy of cooking—and tasting—deep, delicious, and meaningful bites.

Risotto with Nero D’Avola wine recipe

Risotto with Nero D’Avola wine
The star ingredients for our risotto journey!

Risotto with Nero D’Avola wine

Nero D’Avola is one of the most prestigious and appreciated red wines of Sicily, it is an autochthonous grape in the province of Syracuse, located between Noto, Eloro and Pachino.
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Cuisine: American
Keyword: Carnaroli, Nero d’Avola wine
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4 people
Calories: 122kcal
Cost: $40


1 pan


  • 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.



Telling the truth, Nero d’Avola is a really extraordinary wine: in any case, if you do not find it, you can realize this risotto using other red, full-bodied wines such as Barolo, Chianti, Barbera, Amarone. If you don’t like the savor of pecorino cheese you can sobstitute with parmesan cheese.
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Calories: 122kcal | Carbohydrates: 10g | Protein: 25g | Polyunsaturated Fat: 0.003g | Sodium: 1mg | Potassium: 21mg | Fiber: 0.2g | Sugar: 0.5g | Vitamin A: 0.3IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 0.1mg
© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

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Alternative Cooking Method

Risotto with Nero DAvola wine
Arborio rice, the backbone of our creamy risotto

Exploring alternative methods for creating the Risotto with Nero DAvola wine recipe can add delightful variation and could introduce new dimensions of flavor or texture.

Transform the traditional stovetop stirring method by finishing the risotto in the oven. Once the wine has been absorbed, transfer the rice and a portion of the broth to an oven-safe dish, cover, and bake until the liquid is absorbed. This method might not deliver the exact creaminess of constant stirring, but it’s a wonderful time-saver that requires less attention.

Utilize a slow cooker to significantly cut down on cooking time. Although it diverts from the traditional slow-stirring method, the end result is surprisingly similar in texture and allows the Nero d’Avola flavors to deeply infuse into the grain.

Swap Parmigiano-Reggiano with other aged hard cheeses such as Pecorino Romano for a slightly sharper bite, or even a mild blue cheese for a creamy tang that pairs well with the Nero d’Avola. Enhance the richness of the dish by folding in a puree of roasted vegetables, such as butternut squash or beetroot, to the nearly finished risotto. It will impart a beautiful sweetness and color contrast to the deep red of the Nero d’Avola.

Tips for making Risotto with Nero DAvola wine

Risotto with Nero D’Avola wine
A bottle of Nero D’Avola wine, ready to enhance our dish.

Cooking Tips

Risotto is a dish that speaks to the soul, inviting patience and precision in its preparation. But when paired with Nero d’Avola, an esteemed Sicilian wine, it transforms into an embodiment of culinary elegance that’s deeply rooted in the rich tapestry of Italian gastronomy. As someone who holds great reverence for traditional cooking techniques at The Dinner Dude, I’m eager to share some tips for creating a Risotto with Nero DAvola wine that will capture your heart and tantalize your palate.

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Start by selecting a high-quality Arborio or Carnaroli rice, as these short-grain varieties are absorbing liquid while maintaining their al dente core. This is essential for achieving risotto’s iconic creamy consistency without losing texture. Then, there’s the wine—the robust and characterful Nero d’Avola. Its deep berry flavors and spicy notes make it a bold addition, yet it integrates harmoniously into the dish, providing an exquisite balance of tannins and acidity that lifts the overall flavor profile.

Cooking risotto calls for a dance between the spoon and the pot—it’s a fluid motion of stirring, a ritual that lapses into meditation. As you swirl the wooden spoon through the rice, take solace in the rhythm, for it encourages the grains to release their starch, gifting the dish that prized creaminess. It’s important not to rush this process; risotto demands your undivided attention and sincerest intentions.

Adding the Nero d’Avola requires a gentle hand and confident pour—a dash of personal flair doesn’t hurt. Allow the rice to absorb the wine fully, taking in its vibrant hue and intricate flavor. It’s a moment that feels a bit like watching an artist choose the perfect stroke for their canvas.

With each ladle of warm, homemade stock, the risotto comes alive, its aroma filling the kitchen with promises of a meal to remember. Incorporate the liquid gradually, ensuring the rice has ample time to become acquainted with its new essence. Observe the transformation, from individual grains to a cohesive masterpiece, emblematic of time well spent.

To finish, a generous grating of Parmigiano-Reggiano adds a touch of indulgence, melting seamlessly into the warm bed of risotto, while a smattering of finely chopped herbs brings freshness and vibrancy. It’s a dish that’s both poetic and practical, serving comfort and complexity in equal measure.

Serving Suggestions

Risotto with Nero D’Avola wine
The final product – a bowl of creamy, flavorful risotto

When it comes to serving a dish as elegant and heartfelt as Risotto with Nero DAvola wine, the presentation must be as lovingly curated as the recipe itself. As Chef Mark Zoch from The Dinner Dude would attest, every plate of food is a canvas waiting to express the beauty of its ingredients.

Begin with your choice of dinnerware; a simple, white plate can offer a stark contrast to the dark hues of the Nero d’Avola wine reduction that has painted your risotto a deep, inviting crimson. Consider shaping the risotto using a ring mold in the center of the plate to create a perfect mound that showcases its creamy texture, allowing any extra liquid to settle around, rather than on top of it, thus maintaining the risotto’s richness without its appearing overly wet.

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A garnish of freshly chopped parsley or a small sprig of thyme can add a splash of color and provide a fresh aromatic lift to the dish. If you appreciate cheese’s ability to marry flavors, a light grating of aged Parmigiano-Reggiano over the top of the risotto just before serving introduces a nutty complexity that complements the boldness of the Nero d’Avola.

Temperature plays an important role in unveiling the risotto’s soulful character, so serve it warm. The heat encourages the evocative aroma of the wine to mingle with the creamy rice, creating a more immersive sensory experience.

Pairing the right beverage with Risotto with Nero d’Avola is essential. A glass of Nero d’Avola wine itself is an excellent choice, as it mirrors the dish’s key flavors. For those who favor white wine, opt for a glass that offers crisp acidity to cut through the richness of the dish—a Chardonnay with its buttery notes could perform well here.

On the side, you might want to serve something light and refreshing to cleanse the palate between bites of the rich and savory risotto. A simple arugula salad with shaved fennel, tossed with a lemon vinaigrette dressing, brings a bright crispness to the table. Alternatively, a medley of roasted vegetables lightens the meal’s overall richness while still complementing the earthy notes of the wine-infused rice.


Risotto with Nero D’Avola wine
Yours truly, Mark Zoch, savoring the fruits of my labor.
  • 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.


As we reach the end of our culinary tale with the Risotto with Nero DAvola wine, it is with a full heart and a satisfied palate that we say our farewells. This dish, a symphony of creamy risotto and the bold Sicilian wine, encapsulates all that we at The Dinner Dude cherish about cooking. It goes beyond mere sustenance to become an experience that touches the soul, a ritual that soothes the mind, and a delicacy that delights the senses.

Until our next culinary encounter, remember that every bite you take is a narrative, every flavor a chapter, and every meal a book waiting to be read. From all of us at The Dinner Dude, buon appetito, and may your life be as rich and satisfying as this exquisite Risotto with Nero DAvola wine.

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