Gruner Veltliner Risotto

With the colder weather starting to set in, there’s nothing better than some warm delicious comfort food and Risotto definitely makes the list. I mean, who doesn’t love a great Risotto?! It’s decadent, creamy, cheesy and makes an amazing meal on its own or as a side dish. Often times a good Risotto recipe uses a dry white wine and we found our Overture - Gruner Veltliner was a perfect fit for this.

Unlike other rice dishes that you can put on and leave alone, Risotto does require some extra time and attention to give it that extra special creamy, wonderful flavor and consistency. Risotto is an Italian rice dish that is slowly cooked in a broth and wine mixture that when done correctly comes out beautifully. Risotto can be intimidating to make at home but it’s not as difficult as it seems and is totally worth the effort, trust us. Check out our recipe below for a delicious and easy Risotto that you’ll want to make over and over again!

Gruner Veltliner Risotto

Author: B. Sklander

Prep: 10 mins

Cook: 30 mins

Total: 40 mins

This delicious creamy risotto recipe is perfect for cooler fall nights. Pair with roasted chicken and carrots or broccoli, and a glass of our Grüner Veltliner, and you’ve got yourself a great dinner!

 Ingredients

2 TBSP olive oil
1 med onion, diced
6 cloves of garlic, minced
2 tsp salt
1 tsp pepper
3 TBSP salted butter
2 TBSP Italian herbs
½ cup Horn Winery Overture (Grüner Veltliner)
1 ½ cup arborio rice
7 cups chicken broth, warm
2 cups parmesan cheese, grated

 Instructions

1. In a large skillet, heat olive oil over medium-high heat. Add diced onion, salt and pepper. Cook until the onions start to become translucent. 2. Add minced garlic, butter, and Italian herbs. Cook until the onions become golden and the garlic is fragrant. 3. Add in the arborio rice, toasting it for one minute. 4. Deglaze the pan with the wine, and continue stirring/ scraping the bottom until most of the liquid has cooked off. 5. Add chicken broth one ladle (½ cup) at a time, allowing it to be almost fully absorbed before adding in the next ladle. This will require constant attention and stirring, but you will begin to see a nice “sauce” forming as the broth is cooking into the rice. 6. You can start taste testing the rice after about 4-5 cups (8-10 ladles) have been added, depending on your preference. If you like your rice more firm with less sauce, you could stop here; if you prefer a softer, more creamy rice, keep adding. 7. Once the rice is cooked to your liking, start adding in parmesan cheese. Again, this is up to you as to how creamy and cheesy you like it, but we suggest about a cup being added directly to the dish and the rest reserved for garnishing plates.

Print Recipe HERE.