Risotto with Red Wine

This Piedmontese classic relies on the deep, tannic profile of a good red wine to cut through the buttery richness of the rice. It is a robust, savoury dish with a striking violet hue and a velvety finish that feels far more indulgent than its short ingredient list suggests.

Unlock this recipe with Premium

This is one of Chef Mark's premium recipes — including every cookbook recipe, the meal planner and the foodie map.

Already premium? Sign in