It all depends on your preparation!
Risotto is available in countless recipes. We can classify the recipes under 3 main families. The risottos rather with vegetables, those with fish and finally the risottos with meat. A risotto with vegetables, as with a preparation based on lemon, fresh herbs and asparagus will need a wine that is not too lively, fruity and fresh, with a supple tendency and a little body to contrast with the taste sensations of fresh and slightly acidic risottos. Preparations with mushrooms will need a more alcoholic and generous wine or even a red wine for porcini mushrooms or truffles.
For meat-based risottos such as pancetta or Parma ham, opt for a red wine that is a little young, lively and "light". It will cut the fat from the dish and goes perfectly with this type of risotto.
Fish based risottos such as a shrimp/avocado preparation will go marvellously well with a mineral, fruity white wine which will come with a slightly lively side to cut the fat sensation of the risotto. If you add spices such as curry, consider choosing a more refreshing white or a rosé, but still fruity and lively.
Finally, if you make a risotto only with cheese, start with a white wine that is still quite lively, and why not a red wine with a bit of character without being too strong.
For a vegetable risotto, go for a fresh and mineral white wine, a little lively likea white of the Loireor for example Vouvray.
For meat risottos, opt for light red wines like a Beaujolais orgofor a lighter red wine such as a Beaujolais.Bordeauxor in the Loire.
Fish-based preparations, such as shrimp/avocado risotto, will go very well with awhite winewith this lively and mineral side like some Alsatian whites. Also try, for example, aPremeaux Castlein white Burgundy! If you go for spices, you will have to go for a white wine with refreshing notes like the pinot blanc d'Alsace which will goperfectly well.
For a preparation based on cheese, the Tradition White ofChâteau Darlay will always be there to seduce you but also for a wine like a Domaine de Venus in Côte du Roussillon.
Il fabuloso risotto italiano! A traditional Italian recipe, the risotto never ceases to delight us with its many different preparations, inspired from the four corners of the world. It appeared after the first rice paddies in the Po region of Italy towards the end of the 15th century, but it was not until the 1970s that risotto began its international expansion.
So what is risotto? First of all, it is a dish made with special rice varieties such as Carnaroli or Vialone Nano. This rice has to be cooked by wetting it with broths, so that it absorbs the water thanks to its high concentration of starch. At the end of cooking, parmesan cheese is added to thicken the preparation a little more and make this little sauce that gives the dish its charm. We love risotto in summer, a little fresh with lemon, herbs and asparagus for example. And who says risotto (and summer) says wine! Italy is a beautiful producer country, so they have not forgotten to associate this dish with wine.
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