Risotto al Vino Rosso

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Risotto al Vino Rosso (Rosotto with Red Wine) is another favorite dish in the Vatican.

Risotto al Vino Rosso Recipe-

  1. Soak the mushroom in clear, cold water, for about half an hour, then drain the water off with a sieve held over a bowl – you want to reserve the liquid.
  2. Pass the mushroom water through some cheesecloth to remove any solids, and set aside in a bowl.
  3. Sauté the onion in a saucepan with the butter, over medium high heat, until the onion is a golden brown.
  4. Add the rice into the pan and fry just 2 – 3 minutes, stirring frequently.
  5. Now add in the red wine and marsala, to deglaze.
  6. As soon as the liquid has reduced by a third, add in the Porcini mushroom water, stirring continuousl
  7. Still stirring constantly, gradually pour in the vegetable stock.
  8. Adjust heat so the dish is cooking at a lively simmer, and cook for about 10 minutes, then add in the rehydrated Porcini mushrooms and cook for another five minutes.
  9. Turn the heat off, and season to taste with salt and pepper. Stir well, take the pan off the stove and let it sit while you shave your cheese slivers.
  10. Serve immediately, with each serving garnished with some fresh Parmigiano Reggiano cheese shavings.