{"id":28178,"date":"2023-01-08T17:33:18","date_gmt":"2023-01-08T17:33:18","guid":{"rendered":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/first-courses\/rice\/red-wine-rice\/"},"modified":"2023-01-08T17:33:18","modified_gmt":"2023-01-08T17:33:18","slug":"red-wine-rice","status":"publish","type":"post","link":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/first-courses\/rice\/red-wine-rice\/","title":{"rendered":"Red Wine rice"},"content":{"rendered":"<p> <br \/>\n<\/p>\n<h1 class=\"elementor-heading-title elementor-size-default\">Red Wine rice<\/h1>\n<p><\/p>\n<div class=\"elementor-widget-container\">\n<p>The <strong>Red Wine rice<\/strong> it is an elegant and refined first course, to bring to the table on the occasion of a special dinner, to amaze your guests.  The preparation is very simple, but the result will amaze everyone.  The preparation of risotto in red wine is very different from region to region, based on the type of local wine: famous, for example, is the risotto <strong>to Amarone wine in Veneto<\/strong>like the one at <strong>Barolo in Piedmont<\/strong> and the <strong>Primitive in Puglia<\/strong>the <strong>Cannonau in Sardinia<\/strong> and the <strong>Chianti in Tuscany<\/strong>.  The important thing is to use a wine of excellent quality, strong and decisive, as well as well-aged Grana Padano or Parmigiano Reggiano cheese.  And the leftover wine can be perfect to accompany your risotto!<\/p>\n<section class=\"envireit-recipes-data\">\n<div class=\"ingredients\">\n<h3><i class=\"fas fa-list-ul\"><\/i>  Ingredients for <i>4 people<\/i><\/h3>\n<ul class=\"envireit-recipe-yelds\">\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Carnaroli rice or vialone nano: 320 g<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  White onion: 1<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Extra virgin olive oil: 4 tbsp<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Red wine: 100ml<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Parmigiano Reggiano or Grana Padano: 50 g<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Cold butter: 30 g<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Salt to taste<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Water: 1 litre<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Carrots: 1<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Celery: 1 rib<\/li>\n<\/ul>\n<\/div>\n<div class=\"envireit-recipe-fields\">\n<ul>\n<li class=\"preptime\"><i class=\"fas fa-utensils\"><\/i>  Preparation: <i>1 hour<\/i><\/li>\n<li class=\"cooktime\"><i class=\"fas fa-fire\"><\/i>  Cooking: <i>20 minutes<\/i><\/li>\n<li class=\"totaltime\"><i class=\"fas fa-clock\"><\/i>  Total: <i>1 hour, 2 minutes<\/i><\/li>\n<li class=\"calories\"><i class=\"fas fa-heartbeat\"><\/i>  Calories: <i>402 calories\/portion<\/i><\/li>\n<\/ul>\n<\/div>\n<\/section>\n<section class=\"envireit-recipes-instructions\">\n<div class=\"envireit-recipe-instructions\">\n<h2>Preparation<\/h2>\n<div class=\"step step-1\"><span class=\"stepcount\">1<\/span><\/p>\n<p>Prepare the vegetable broth by peeling the carrot and half an onion, washing the celery and putting all the vegetables in a saucepan. <\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2023\/01\/Red-Wine-rice.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2023\/01\/Red-Wine-rice.jpg\" alt=\"\">\n<\/picture><\/div>\n<div class=\"step step-2\"><span class=\"stepcount\">2<\/span><\/p>\n<p>Add 1 liter of water and simmer over low heat for 30 minutes. <\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2023\/01\/1673199198_625_Red-Wine-rice.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2023\/01\/1673199198_625_Red-Wine-rice.jpg\" alt=\"\">\n<\/picture><\/div>\n<div class=\"step step-3\"><span class=\"stepcount\">3<\/span><\/p>\n<p>Meanwhile, chop the onion for the risotto. <\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2023\/01\/1673199198_333_Red-Wine-rice.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2023\/01\/1673199198_333_Red-Wine-rice.jpg\" alt=\"\">\n<\/picture><\/div>\n<div class=\"step step-4\"><span class=\"stepcount\">4<\/span><\/p>\n<p>Put it in a pan with the oil and let it cook over low heat for 5 minutes, until it has softened. <\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2023\/01\/1673199198_646_Red-Wine-rice.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2023\/01\/1673199198_646_Red-Wine-rice.jpg\" alt=\"\">\n<\/picture><\/div>\n<div class=\"step step-5\"><span class=\"stepcount\">5<\/span><\/p>\n<p>Then add the rice and let it toast for 2 minutes.  Pour in the red wine and stir, allowing the alcohol to evaporate. <\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2023\/01\/1673199198_40_Red-Wine-rice.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2023\/01\/1673199198_40_Red-Wine-rice.jpg\" alt=\"\">\n<\/picture><\/div>\n<div class=\"step step-6\"><span class=\"stepcount\">6<\/span><\/p>\n<p>Pour two ladles of broth into the risotto and cook over low heat, stirring occasionally. <\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2023\/01\/1673199198_629_Red-Wine-rice.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2023\/01\/1673199198_629_Red-Wine-rice.jpg\" alt=\"\">\n<\/picture><\/div>\n<div class=\"step step-7\"><span class=\"stepcount\">7<\/span><\/p>\n<p>Add broth to the rice when it is too dry and proceed by adding two ladles of broth until cooked through.  The cooking time will depend on the type of rice. <\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2023\/01\/1673199198_168_Red-Wine-rice.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2023\/01\/1673199198_168_Red-Wine-rice.jpg\" alt=\"\">\n<\/picture><\/div>\n<div class=\"step step-8\"><span class=\"stepcount\">8<\/span><\/p>\n<p>Turn off the heat and mix the butter and grated Parmigiano Reggiano.  Stir and serve immediately. <\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2023\/01\/1673199198_475_Red-Wine-rice.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2023\/01\/1673199198_475_Red-Wine-rice.jpg\" alt=\"\">\n<\/picture><\/div>\n<\/div>\n<\/section>\n<p class=\"has-medium-font-size\"><strong>Advice and tips<\/strong><\/p>\n<p>It is advisable to consume risotto with red wine immediately.  Freezing is not recommended.<\/p>\n<p>For best results and cooking, use rice from <strong>Carnaroli variety or vialone nano<\/strong>.  Alternatively you can opt for a Roma rice.<\/p>\n<p>Use a full-bodied red wine, such as a <strong>Montepulciano d&#8217;Abruzzo<\/strong>a Chianti or a Ripasso della Valpolicella.<\/p>\n<p>You can add, for a crunchy touch, lightly toasted walnuts in a pan.  If, on the other hand, you want an extra touch of flavour, add a crumbled sausage together with the onion and let it cook before toasting the rice.<\/p>\n<\/p><\/div>\n<p><\/p>\n<section class=\"envireit-recipes-data\">\n<div class=\"ingredients\">\n<h3><i class=\"fas fa-list-ul\"><\/i>  Ingredients for <i>4 people<\/i><\/h3>\n<ul class=\"envireit-recipe-yelds\">\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Carnaroli rice or vialone nano: 320 g<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  White onion: 1<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Extra virgin olive oil: 4 tbsp<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Red wine: 100ml<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Parmigiano Reggiano or Grana Padano: 50 g<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Cold butter: 30 g<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Salt to taste<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Water: 1 litre<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Carrots: 1<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Celery: 1 rib<\/li>\n<\/ul>\n<\/div>\n<div class=\"envireit-recipe-fields\">\n<ul>\n<li class=\"preptime\"><i class=\"fas fa-utensils\"><\/i>  Preparation: <i>1 hour<\/i><\/li>\n<li class=\"cooktime\"><i class=\"fas fa-fire\"><\/i>  Cooking: <i>20 minutes<\/i><\/li>\n<li class=\"totaltime\"><i class=\"fas fa-clock\"><\/i>  Total: <i>1 hour, 2 minutes<\/i><\/li>\n<li class=\"calories\"><i class=\"fas fa-heartbeat\"><\/i>  Calories: <i> 402 calories\/portion<\/i><\/li>\n<\/ul>\n<\/div>\n<\/section>\n\n","protected":false},"excerpt":{"rendered":"<p>Red Wine rice The Red Wine rice it is an elegant and refined first course, to bring to the table on the occasion of a special dinner, to amaze your guests. The preparation is very simple, but the result will amaze everyone. The preparation of risotto in red wine is very different from region to [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":28179,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[117],"tags":[109,108,91,90,123],"class_list":["post-28178","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rice","tag-first-courses","tag-italian-first-courses","tag-italian-kitchen","tag-recipes","tag-rice","entry","has-media"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Red Wine rice - Sbenny\u2019s Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/first-courses\/rice\/red-wine-rice\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Red Wine rice - Sbenny\u2019s Blog\" \/>\n<meta property=\"og:description\" content=\"Red Wine rice The Red Wine rice it is an elegant and refined first course, to bring to the table on the occasion of a special dinner, to amaze your guests. 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