Enrich any risotto recipe by adding a glass of white wine. Add the wine after you have fried your rice gently for a few minutes and before you add the stock. The finished result will give you a slightly acidic risotto with a rounder, deeper flavour.
When cooking with wine, the better the wine, the better the end results. We would also recommend using a more full bodied wine (try our Gavi ‘La Battistina’) which can stand up to food. Preferably the wine you would drink with the risotto – giving you the perfect excuse to open a bottle!
We love Angela Harnett’s Courgette Risotto recipe below:
Serves 4 as a starter
1 clove garlic
1 banana shallot or 1 small onion chopped finely
350g risotto rice
200ml white wine
1 litre hot vegetable stock
2 courgettes, grated
150g cold diced butter
100g parmesan cheese
Handful chopped flatleaf parsley
Handful chopped mint
1 tbsp pine nuts
Salt and pepper
Add a touch of olive oil to a pan, over a medium heat. Sauté the onions and garlic without any colour. Then add the rice and a knob of butter and cook for a further four minutes to toast the rice. Season with freshly milled salt and pepper
Deglaze with the white wine and then start to cook the risotto by gradually adding the hot stock, one ladle at a time, stirring continuously. Continue to cook for 15 minutes. A risotto from start to finish should take 18-20 minutes.
About five minutes from the end, add the grated courgette and mix well. Cook for a further minute, then remove from the heat and beat the diced butter into the risotto rice. Finish with the parmesan and herbs.
Meanwhile, in a separate pan, sauté the pancetta for a few minutes, then add the pine nuts to toast them.
Pour the risotto rice into a bowl, spoon over the toasted pine nuts and pancetta and serve immediately