How to pair wine with Risotto

Pairing Wine with Risotto

When it comes to pairing wine with risotto, the focus should be on what are the main ingredients, rather than the rice.

Risotto is a delicate, creamy first course dish. As a general rule, it is better paired with wines that follow its fine, elegant lead.

Mushroom Risotto

The key to matching wine with mushroom risotto is to balance the intense flavours of the dish. This can be done with both red and white wine.

For reds, try an Alpine wine. These are always bright, fresh and delicious and definitely a favourite when paired with mushroom risotto. They can be tricky to find but check your local independent wine store.

Try a Nebbiolo from Valtellina or Valle d’Aosta or a Lagrein or Pinot Nero from Alto Adige.

For whites, a medium bodied Chardonnay is perfect, as is the sparkling Franciacorta (both white and rose styles work well). The contrast of textures between the bubbles and the risotto will help you finish a bottle without even noticing!

Seafood Risotto

When seafood risotto is on the table, white wine is your go-to. It’s best to look for fresh and coastal white wines here, such as a Sicilian Carricante or a Vermentino di Gallura from Sardegna.

If you’re looking for something richer, try a wine like a Sicilian Chardonnay or dry Malvasia.

In the case of a casual meal, Grillo or a more floral expression of Vermentino will be a fun, easy match.

Spring Vegetable Risotto

It’s the contrast of textures here that makes this dish so exquisite; the crunchiness of asparagus or zucchini and the velvety, soft touch the rice.

Both red and whites work here. If you like aromatic whites, this would be a great opportunity to open something like a Gewürztraminer or a Sauvignon Blanc. Other great picks are Soave Classico, from Verona or Arneis, from Roero.

When it comes to reds, avoid tannic, bold wines, instead opting for fresher, lighter styles. Our favourite picks would be a red-fruited Barbera from Alto Piemonte or a young Langhe Nebbiolo.

Meat Risotto

When it comes to red meat risottos, red wines will be your best friend.

For a friendly lunch with friends and family, try a classic Sangiovese, Dolcetto or even Barbera. These are all wines that pair perfectly with meat risottos and help lighten up the meal.

For something more special, try a risotto made with ‘salsiccia di Bra; (sausage from Piedmont) paired with a great bottle. Barolo would be a good pick, particularly if it’s aged. Amarone would also be a perfect match, or even an iconic Chianti Classico.

Cheese Risottos

Cheese and wine go great together so you have plenty of options here.

If you’re thinking white, medium to full bodied wines are a good match with cheese; try an aged Verdicchio or Ribolla Gialla. With regards to sparkling, Franciacorta or Trentino DOC wines are perfect (try a ‘millesimato’ version). Prosecco is also a good choice.

If you want to be really creative, try an orange wine such as one made from Friulano, Trebbiano or Chardonnay grapes.

Pumpkin Risotto

The sweet flavours of the pumpkin and its creamy texture calls for something refreshing to balance the dish.

Sparkling wines work well, something like Franciacorta Brut or Prosecco extra dry.

Another possibility is to pick a fresh, citrus-oriented white. Nothing too aromatic, something crisp and fun such as Gavi or Pecorino.

Tomato-based Risotto

Tomatoes are delicious but notoriously hard to pair. They require wines that are bright enough to stand up to the bold flavours.

In the case of tomato risotto, because of the creamy texture you want to avoid reds that are too tannic or full-bodied whites.

For reds, choose something clean and easy-drinking. A classic Barbera for example. Chianti, Montepulciano and Primitivo work well too.

If you’re looking to pair with a white wine, try something crisp but not excessively lean. Try something like Lugana, Verdicchio dei Castelli di Jesi, Friulano or even Sauvignon Blanc.

Milanese Risotto

Also known as risotto “allo zafferano” (saffron risotto), this is a classic Northern Italian dish made with saffron and plenty of parmesan and white wine, giving the risotto a unique colour and unmistakable flavour.

The traditional pairing is white wine, in particular ones made in the northern regions of Lombardia, Piemonte and Veneto.

For a classic pairing, try Soave, Lugana or Pinot Grigio. If you’re a fan of more aromatic whites, go for Traminer Aromatico, Riesling or a perfumed version of Sauvignon Blanc. Sparkling wines also work brilliantly, such as Prosecco, Franciacorta and Trento DOC to name a few.