Risotto al Gigue, red-wine risotto

Rice that drinks a whole bottle of colour: slowly deglazed with Gigue, the risotto turns deep red, creamy and full of dark fruit. A touch of radicchio gives fine bitterness, Parmesan and cold butter the silk. A plate that makes the wine itself an ingredient.

Mushrooms & Earth Category

20 MIN Prep time

35 MIN Cook time

4 people Servings

Preparation

Soffritto

Sweat the shallot in oil for 3 minutes until translucent, add the rice and toast for 2 minutes until it is glossy.

Deglaze with Gigue

Pour in the Gigue and reduce almost completely — the rice takes on colour and fruit.

Build the risotto

Add the stock a ladle at a time and cook for 18 to 20 minutes, stirring, until the rice is creamy but al dente; add the radicchio in the last 5 minutes.

Mantecatura

Off the heat, beat in the Parmesan and cold butter vigorously and let rest for 2 minutes.

Serve

Serve with pepper and a little Parmesan.

Why this wine?

The Gigue in the glass meets the Gigue in the rice — its lively dark fruit and fine tannin mirror the risotto and lift its bitter notes.

Good to know

Tips & insights

Toast the Carnaroli rice dry in the shallot until the grains turn glassy before adding the Gigue.
Let the red wine reduce completely so that only colour and fruit remain, without any sharpness.
Add the hot stock ladle by ladle while stirring constantly, this is what makes the rice creamy.
Fold in the radicchio only towards the end so its bitter note stays fresh.
Stir in butter and Parmigiano off the heat, this makes the risotto silky.

Frequently Asked Questions

Which wine goes with Risotto al Gigue?

A red-wine risotto calls for a medium-bodied red with clear fruit and polished tannin that picks up the fine bitterness of the radicchio. We drink our Gigue from LaSuite aux Conseillans with it, a Merlot-driven red aged mainly in concrete and amphora. That way the same wine is in the glass that also coloured the rice.

Can I reduce the amount of red wine?

Yes. For a milder colour and less acidity, replace part of the wine with hot stock. What matters is that each addition of wine reduces completely before more liquid follows. The risotto then stays balanced and still takes on its characteristic deep-red tone.

Which rice works best?

Carnaroli holds its shape while releasing plenty of starch, which makes the risotto especially creamy. Arborio also works but softens faster. Vialone Nano is a finer alternative. Avoid the round-grain rice used for rice pudding; it falls apart and does not bind the liquid the same way.

What goes well as a side?

As a complete primo the risotto needs little: a green salad with a simple vinaigrette keeps the plate fresh. Add extra Parmigiano shavings if you like. A hearty meat dish is not necessary; the risotto stands on its own and lives from the balance of fruit, bitterness and creaminess.

The wine to pair