For cooking is absolutely mandatory to use a very good wine. In fact all the great chefs use the best ingredients in their recipes, including of course the wine. During cooking, the alcohol evaporates and in this way a high quality wine gives the dish a peculiar and particular taste.

When talking about Chianti, everybody thinks about the green Tuscan hills covered with thick Sangiovese grapes. Chianti is an extremely eclectic wine, excellent also for combining ethnic and international cuisines, especially Chinese. However this extraordinary wine is not only great for pairing food, but is perfect also to be used as ingredient for many typical recipes of Italian cuisine, including a very tasteful and refined risotto according to the following recipe.

Morinello Chianti Bott
La Pieve Chianti Bottle


Risotto with Chianti, Recipe 

Ingredients: three spring onions, a carrot, a stalk of celery and some bay leaves, extra virgin olive oil, a cup of rice, a cup and a half of Chianti wine, two cups of vegetable broth, salt, butter and Parmesan cheese.
Prepare the broth by boiling a carrot, an onion, a stick of celery and some bay leaves with a pinch of salt in a liter of water. Apart from peel and slice two more beautiful onions.
Brown the two sliced onions in a pan with oil and a pinch of salt. Appear withered, add and toast the rice. Pour the Chianti, letting it simmer and evaporate. Then proceed with the addition of hot broth until the risotto is cooked.
Do not forget to continue stirring the rice during cooking, adding salt and vegetable broth until a thick but creamy risotto is obtained. Turn off the heat, add butter and Parmesan cheese, stir and serve this delicious plate hot and steaming.




Written by: Diego Vita Sommelier


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