It all depends on your preparation!
Risotto is available in countless recipes. We can classify the recipes into 3 main families. Risotto with vegetables, fish and finally meat risotto. A vegetable risotto, as with a preparation made from lemon, fresh herbs and asparagus, will need a wine that is not too bright, fruity and fresh, with a supple tendency and a little body to contrast with the taste sensations of fresh and slightly tart risotto. Preparations with mushrooms will need a more alcoholic and generous wine or even a red wine for ceps or truffles.
For meat-based risottos such as pancetta or Parma ham, choose a red wine that is a little young, lively and "light". It will cut the fat from the dish and go perfectly with this type of risotto.
Fish-based risottos such as shrimp/avocado mixes perfectly with a mineral, fruity white wine that will come with a lively side that once again cuts the fat sensation of the risotto. If you add spices such as curry, remember to choose a more refreshing white or rosé, but always fruity and lively.
Finally, if you make a risotto only with cheese, go for a white that is always quite lively, and why not a red one with a little character without being too powerful.
For vegetable risotto, go for a fresh and mineral white wine, a little lively as a Loire white or Vouvray for example.
For meat-based risottos, opt for light red wines such as Beaujolais or head for Bordeaux or the Loire.
Preparations made from fish such as shrimp/lawyer risotto can be served with a well-cooked white wine, with this lively and mineral aspect like some Alsatian whites. Try, for example, a Château de Premeaux in white Burgundy! If you are looking for spices, you should choose a white wine with refreshing notes such as Alsatian pinot blanc, which will go perfectly well.
For a cheese based preparation, the Tradition Blanc of Château Darlay will always be there to seduce you but also for a wine like Domaine de Venus in Côte du Roussillon.
Il fabuloso risotto italiano! A traditional Italian recipe, risotto never stops delighting us with its many different preparations, inspired by the four corners of the world. Rice began to appear after the first rice fields in the Po region of Italy at the end of the 15th century, and risotto did not begin to expand internationally until the 1970s.
So what's the risotto? First of all, it is a dish made from special rice varieties such as Carnaroli or Vialone Nano. This rice must be cooked by successive moorings with broths, so that it absorbs water thanks to its high starch concentration. At the end of cooking, we add parmesan cheese to thicken the preparation a little more and make this little sauce that gives the dish all its charm. Risotto in summer, we love it, a little fresh with lemon, herbs and asparagus for example. And risotto (and summer) means wine! Italy is a beautiful producing country, so they have not forgotten to associate this dish with wine.