Risotto al vino rosso con Pecorino di Pienza - Nannini Dolci e Caffè

Red Wine Risotto with Pecorino di Pienza

Territory and tradition

Today we want to share a recipe for a tasty and special risotto. With this recipe for red wine risotto with Pienza pecorino cheese , we want to combine the tradition of good food with that of two typical products of our region: Chianti Classico DOCG and Pienza pecorino cheese .

Red Wine Risotto with Pecorino di Pienza - Nannini Dolci e Caffè

For us at Nannini, it's essential to promote our region and all its products. Chianti Classico DOCG wine, a symbol of tradition and quality, has characteristics that make it unique. It has a brilliant ruby ​​color tending towards garnet and is characterized by a deeply vinous aroma. Its savory flavor, which with age tends to become smooth and velvety, is perfect for pairing with risotto.

Pienza pecorino cheese adds that extra touch to this risotto. This cheese is part of our region's history, a tradition dating back to the Neolithic period. Indeed, it's one of the oldest and is known for its Tuscan origins.

The risotto we'd like to offer you today is a marriage of tradition and local produce . It's a way to showcase the uniqueness of Tuscan cuisine with every bite. And why not? Pair it all with a nice glass of Chianti Classico DOCG . Grab your pots and pans and get ready to cook.

Procedure

To make red wine risotto with Pecorino di Pienza, you need these simple ingredients, and in just a few steps you can enjoy an amazing red wine risotto, a little gem for refined palates.

Ingredients (for 2 people)

  • 170 g Vialone Nano rice
  • meat broth
  • 60 g Pienza pecorino cheese
  • 1/2 glass of Chianti Classico DOCG red wine
  • 1 shallot
  • 1 sprig of rosemary
  • extra virgin olive oil
  • butter
  • salt and black pepper
  • 2 or 3 juniper berries
Red Wine Risotto with Pecorino di Pienza Cheese - Nannini Dolci e Caffè

Take the shallot and finely chop it. Add a drizzle of extra virgin olive oil, a knob of butter, and the chopped shallot to a small saucepan. Sauté until the shallot turns a light amber color.

In the next step, add the rice to the hot pan and toast it. Meanwhile, heat the wine and bring it to a boil, allowing the alcohol to evaporate. Add it to the pan with the rice and let it evaporate.

At this point, take the rosemary and juniper berries and wrap them in cheesecloth. Then add them along with a ladle of beef broth and stir. Cook the rice until done, adding more broth as needed. Our advice is not to make it too dry, so you can taste the wine with every sip.

Finally, add salt and pepper to taste, and remove the bag containing the rosemary and juniper berries. Remove the pan from the heat and stir in the Pienza pecorino and a knob of butter.

Your risotto is ready. Let it rest, covered, for a few minutes before serving. Enjoy it with a glass of Chianti Classico DOCG.

Back to blog