main dishes sardinian

Sardinian Red Wine Risotto

Carnaroli risotto cooked with onion, Sardinian red wine, broth, butter, thyme, black pepper, and parmesan.

Gluten-Free Nut-Free
Back to Recipes More Recipes
Prep 10 min
Cook 25 min
Total 35 min
Servings 4
Difficulty Easy

Ingredients

Rice

Base

Cooking

Base and finish

Aromatics

Finish

Need a different yield?

Open this recipe in the scaler to adjust servings and turn the ingredients into a grouped shopping list.

Scale this recipe

Instructions

  1. Warm the broth in a small pot.

  2. Finely chop the onion and soften it in most of the butter.

  3. Add the rice and toast over lively heat for 1 minute.

  4. Pour in the red wine and let it reduce until the alcohol smell softens.

  5. Lower the heat and add hot broth a ladle at a time, stirring often.

  6. Continue until the rice is tender and creamy.

  7. Off the heat, beat in the remaining butter, parmesan, thyme leaves, and black pepper.

Storage & Meal Prep

Serve immediately. Reheated risotto will be softer, so loosen leftovers with hot broth.

Variations

  • With Cannonau: Use Cannonau for a deeper, warmer red wine flavor.
  • With Vegetable Broth: Use vegetable broth instead of meat broth to keep the dish vegetarian.
  • With Pecorino: Replace part of the parmesan with pecorino for a sharper Sardinian finish.

FAQ

Which Sardinian red wine should I use?

Cannonau, Carignano, or Monica all fit well here. Choose a sound, drinkable wine.

Can I make it vegetarian?

Yes. Use vegetable broth and keep the rest of the method the same.

Does the wine need to reduce fully?

Let the harsh alcohol smell fade before adding broth, but do not scorch the rice.

Interactive Nutrition Map

4 Servings

Customize Ingredients

Cheese
Parmesan Cheese
90 g
Vegetables
Onion (Yellow/White)
110 g
Grains & Bread
Long-Grain White Rice (Uncooked)
320 g
Oils & Fats
Butter (Unsalted)
50 g
Herbs & Spices
Fresh Thyme
1 g
Black Pepper
0.5 g
Liquids
Red Wine
203 g
Beef Broth
1014 g

Per Serving

621kcalCalories
18gProtein
73gCarbs
18gFat
2gFiber
Sodium
1132mg49% DV
Potassium
390mg8% DV
Calcium
322mg25% DV
Iron
2mg11% DV
Magnesium
56mg13% DV
Vitamin C
2.4mg3% DV
Vitamin A
132µg15% DV
Vitamin K
6.2µg5% DV
Folate
16µg4% DV
Long-Grain White Rice (Uncooked)
Onion (Yellow/White)
Red Wine
Beef Broth
Butter (Unsalted)
Fresh Thyme
Parmesan Cheese
Black Pepper
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

In Sardinia, Sardinian Red Wine Risotto belongs on the Sardinian home table. I build it around carnaroli rice, white onion, and sardinian red wine.

I warm the broth in a small pot. I finely chop the onion and soften it in most of the butter.

I continue until the rice is tender and creamy. I off the heat, beat in the remaining butter, parmesan, thyme leaves, and black pepper. I serve it as soon as the texture is right.

Part of: The Sardinian Kitchen

Related: Sardinian Ingredients Guide | Sardinian Table: Real Meals