This Autumn, fall in love with this vegan Risotto al Vino, cooked and served with Querciabella Riserva 2019
The emphasis on simplicity in Italian culinary tradition translates well to plant-based recipes, where the focus is on letting the natural flavours of the ingredients shine through. Try this delicious vegan version of Risotto al Vino, a perfect autumn recipe that is satisfying, flavorful yet guilt-free and pairs flawlessly with wine. I only used a couple of glasses of Querciabella Riserva for the recipe and kept the rest for drinking!
A culinary delight that is a must-try for wine lovers
Risotto al Vino is a timeless dish beloved by generations of wine and food enthusiasts, and for good reason. It is easy to make, with just a handful of ingredients, yet it offers a rich combination of creamy, savoury, and slightly sweet flavours that appeal to even the most discerning palates. Though gourmet ingredients like radicchio, truffles, or pears can add an interesting twist to the dish, the true beauty of Risotto al Vino lies in its simplicity.
And ubiquity! This recipe is popular all over Italy, with every region having its own version that uses local wines – from pricier bottles like Amarone and Barolo to more approachable options. I like to make mine using Querciabella Riserva, which delivers the vigorous complexity of the Sangiovese grape and introduces a dashing acidic note to the dish. To create a creamier texture, you can include some vegan butter and nutritional yeast (optional) or a hint of rosemary for a more rustic finish.
Risotto al Vino
By Emilia Marinig
750 ml vegetable stock
320 g Carnaroli rice
1 large glass of Querciabella Riserva
1 small red onion, peeled and diced small
3 teaspoons extra virgin olive oil to sauté
2 teaspoons salt, more to taste
To prepare the risotto, begin by sautéing chopped onions in a large saucepan over medium heat until they become soft but not browned. Then, add the rice to the pan and stir until it starts toasting and turns translucent. I used Carnaroli rice, but other good options include Vialone Nano, Sant’Andrea, or Arborio.
Next, pour the wine and stir until the wine is almost gone. Then, add the vegetable broth one ladle at a time while stirring until the rice has absorbed it. Keep adding the broth and stirring until the rice is cooked to perfection, tender yet still firm to the bite (al dente) in the centre. This process should take around 20–25 minutes. Finally, include some vegan butter and nutritional yeast (optional) and stir well. Serve with a glass of the remaining Querciabella Riserva, and enjoy this perfect Autumn pairing!
Riserva 2019 is now available to buy in different formats:
0.750 litre, 12 or 6-bottle cardboard box
3 litre, 1 bottle wooden case
6 litre, 1 bottle wooden case