Enjoy a wonderful fall recipe for risotto from the heart of Tuscany. Vino Nobile di Montepulciano is, unsurprisingly, a wine made in the area near Montepulciano. The town is reputedly named after the grape (and not vice-versa), as Montepulciano grapes actually hail from Abruzzo. Vino Nobile is now considered a quintessential Tuscan wine, despite the confusing name, and pairs perfectly with the flavors of this risotto.
Risotto al Vino Nobile di Montepulciano (Risotto with Vino Nobile di Montepulciano)
Prep time: 5
Cook time: 16
Cook method: Simmer
- 30 gr. scallion (about 1 oz)
- 250 gr Carnaroli Rice ( preferably from the Pavese area) (about 8.8 oz)
- ½ liter Vino Nobile di Montepulciano (about 1 pint)
- Extra virgin olive oil
- Freshly squeezed lemon or orange juice to taste
- 1 tbsp butter
- 2 tbsp Parmigiano Reggiano
- ½ liter vegetable broth (about 1 pint)
1. Saute the scallion with the lemon (or orange) juice in the olive oil.
2. Add the rice by handfuls and toast, then add the wine little by little.
3. Once the wine is absorbed, add the broth little by little.
4. When the rice is almost ready (please remember that it will continue cooking for 2 or 3 minutes after being removed from the flame), whisk in the butter and parmesean.
Serve it, of course, with a good Vino Nobile di Montelpulciano!
Try more Tuscan recipes including:
Or, check out more of our blogs featuring Tuscany:
By Peg Kern
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Originally published January 29, 2010.