Risotto with Primitivo di Manduria Red Wine
Preparation time:
Cooking time:
Ingredients
Level
5 minutes
20 minutes
Ingredients for 4 people
Easy
Risotto with Primitivo di Manduria Red Wine
The Risotto: The history of risotto in Italy dates back to the 12th century, when rice was introduced to Italy by the Saracens and began to be cultivated in the Po Valley. Lombardy, with its city of Milan, quickly became the risotto capital. However, the creamy preparation that we know today as risotto only solidified in the 15th century when Lombard chefs began to mix rice with butter and onion.
The Primitivo di Manduria: Manduria, located in the Puglia region, is renowned for producing Primitivo wine. This wine has ancient roots, and it's believed that the grape variety was brought to Italy by the Benedictines in the 18th century. With its deep and intense flavor, Primitivo di Manduria is one of Italy's most cherished wines.
The Fusion: The combination of risotto and red wine is not new. In many northern Italian regions, especially in Piedmont, red wine risotto is a beloved variant. However, the specific use of Primitivo di Manduria in risotto is a nod to the richness and character of this wine.
Ingredients
Ingredients for 4 people:
320 gr of rice
1.5 liters of vegetable broth
50 gr of Parmesan cheese
100 ml of Primitivo di Manduria wine
Onion
Credo Extra Virgin Olive Oil
Preparation
Preparation: Pour some extra virgin olive oil into a pan, add the finely chopped onion, and let it turn golden; sprinkle the rice in and toast it for a few moments over high heat, stirring with a wooden spoon. Then pour in the Primitivo wine, let it evaporate, and gradually add ladles of vegetable broth to finish the cooking process.
Just a few moments before the end of cooking, cream the rice with extra virgin olive oil and Parmesan, and season with salt. Serve the risotto while still warm. A even more flavorful alternative for this dish is to finish it with smoked scamorza cheese.