Risotto with Valpolicella Ripasso wine and Radicchio Rosso di Verona


October is coming, it is time for harvesting but also for collecting the first red chicory, Radicchio Rosso di Verona, fresh and crunchy. In these evenings, almost autumnal, a glass of Valpolicella starts to be appreciated, especially with a good risotto.


Light Vegetable stock: 1 onion, 1 carrot, 15 g coarse salt – Risotto: 1 shallot, chopped, 450 g di Carnaroli rice, 3 glasses of Valpolicella Ripasso wine, 60 g of butter, 50 g of Grana Padano Cheese, extra-vergin olive oil, salt and pepper

How to prepare

Prepare the stock with 1,5 liters of water, onion, carrot and salt. Simmer for about 30 minutes.

In a large saucepan sauté the onion in 2 tablespoons of oil, add the rice and toast for a few minutes.

Add the wine and the red chicory, previously choppped, let the alcol to evaporate and continue cooking, adding the hot stock a little at a time.

Turn off the heat and stir in the butter and Grana Padano, season to taste and serve.


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