Chianti Risotto tastes like one giant food hug.
Fall of 2013, I was in a whirlwind of excitement and slowly coming down off my travel and culinary cloud after being in Italy for two weeks. I think in all that excitement I failed to post this lovely dish.
I originally created this gorgeous Chianti Risotto for DaVinci Wine . I was one of four very lucky bloggers to join the DaVinci Wine team in Vinci, Italy to learn all about Chianti wine-making. It. Was. Glorious.
Naturally, I had to pair these two ingredients together, making one very cozy and gorgeous looking dish.
This Chianti Risotto is one of those special recipes I reserve for a weekend when everyone is home and gathered in the kitchen. We take turns stirring the risotto, chatting, sipping wine, nibbling on bruschetta and savoring the precious moments together. You can certainly make this on a weeknight (and I do that as well) but it’s such an indulgent and rich dish I love to sit and relish the dish over a long weekend evening.
Risotto is a staple in most Italian kitchens and it’s served in many forms. Which is truly the beauty of risotto. It travels through seasons adapting to a multitude of ingredients, never wearing out its welcome on the dinner table.
I adore the subtle fruitiness of the DaVinci Chianti and I thought it would make a lovely addition to risotto. Top with crispy fried sage, fresh grated parmesan or shaved pecorino and this is comfort food at its most delicious. For a heartier version of this deeply colored risotto, I topped it with a farm fresh fried egg.
Delicious Wishes and Loads of Love,
- 2 tablespoons extra virgin olive oil
- 1 medium shallot, finely diced (about 2-3 tablespoons)
- 1 cup Arborio or Carnaroli rice
- 1 cup DaVinci Chianti
- 4 -5 cups beef broth, warmed
- Knob of unsalted butter
- ¼ cup grated parmesan cheese
- Salt and pepper to taste
- 6-8 large sage leaves
- Shaved pecorino
- Optional: top each serving with a fried egg