Chianti risotto is uniquely different both in flavour as well as in its presentation. The rice takes on the rich red colour of the wine turning the rice into a lovely magenta colour. A distinctive first course or quick week night dinner.
I first heard about Chianti risotto from my cousin a few months ago. I’d never heard of it before so obviously had never tasted it either. I was quite intrigued by the recipe and decided to try my hand at making this delicious risotto.
It’s flavour is unique as the rice not only takes on the deep red colour of the wine but also it’s taste and aroma. So if you love red wine then you’ll love Chianti risotto.
CAN I MAKE THIS RECIPE WITH ANOTHER RED WINE?
I made this recipe using Chianti, however as my husband mentioned to me, you can try the recipe using your favourite red wine. In fact, next time I’m going to try the recipe using Merlot or Refosco which are my favourite reds. I’ll be sure to let you know how it turns out.
A GENUINE 20 MINUTE MEAL
Making risotto is easy, and takes about 20 minutes to cook. It can be made with different ingredients however the basic procedure is essentially always the same. The ingredients you choose are sautéed in extra virgin olive oil, the rice is then added and simmered gently in stock until it’s cooked and has become thick and creamy.
Here are some other risotto recipes for you.
THE DO’S AND DON’TS ON MAKING A PERFECT RISOTTO
What type of rice should I use?
To ensure the risotto has the proper consistency you need to use the right type of rice. The most suitable varieties are Arborio or Carnaroli.
Never rinse the rice before cooking
The raw rice grains should never be washed under cold running water before use as this could cause the grain to flake and break during cooking.
Should I sauté the rice before adding the broth?
No. This is a big mistake. The rice needs to reach the end of the cooking time with a homogeneous grain.
Do I need to use wine?
Yes, it’s always preferable to sauté with some alcohol (usually white wine is used except in the Chianti risotto). The acidity in the wine helps strengthen the starch structure of the risotto, therefore it’s best to use a more acidic wine. All you need is about a glass full.
Should I use broth?
Yes, a broth is always added, a ladle at a time as it’s absorbed. Depending upon the recipe you can choose between vegetable, meat, fish and chicken broths.
Don’t overcook the rice
Rice, as with pasta, must be cooked ‘al dente’ because it’s healthier and more digestible.
What’s the secret touch to the perfect risotto?
To get that perfect creaminess, the Italian’s use a procedure called ‘mantecatura’ (creaming) when the rice is cooked.
This procedure must never be done whilst the risotto is still cooking, with the hot plate on. When the rice is cooked, take the pan off the heat. Add a generous dollop of butter (non dairy for me) and/or some finely grated cheese, (again dairy-free in my case), and slowly mix through to get that perfect risotto!
Can I make risotto ahead of time?
Unfortunately no, risotto is a dish that’s made and served almost immediately.
What can I make with leftover risotto?
If you have leftover risotto don’t throw it out, you can make little rissoles. Roll them in some beaten egg, and then in some gluten free breadcrumbs and fry them. Otherwise add a couple of eggs and a tablespoon or two of gluten free breadcrumbs and cook in a frying pan and you have yourself a frittata!
Here are some other delicious risotto recipes to try:
So let’s get down to the recipe, shall we.
Chianti risotto is uniquely different both in flavour as well as in its presentation. The rice takes on the rich red colour of the wine turning the rice into a lovely magenta colour. A distinctive first course or quick week night dinner. Peel and rinse the onions, leek and garlic and chop finely. If you don’t have a leek on hand feel free to use 2 red onions. Place the extra virgin olive oil in a saucepan and sauté the onions and garlic. When the onion is transparent, add a ladle of vegetable broth and a ladle of chianti Bring to the boil and add the rice Mix well and stirring occasionally. Keep adding a lade of broth and a ladle of chianti as the liquids are absorbed by the rice. The amount of broth and wine is an indication as it depends how much liquid the rice absorbs and the length of time it takes to cook. If you need to add more than I have indicated please do so. The important thing is to add a little at a time and to allow the liquid to be absorbed before adding any extra. Just before the rice is cooked add the herbs, nutritional yeast, salt and pepper, combine well. Once cooked, take the rice off the heat Add the dollop of dairy-free butter, mix well and cover. Allow to stand for a couple of minutes before serving.CHIANTI RISOTTO
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Instructions
