Risotto al Gigue, red-wine risotto
Preparation
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.
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.
Sweat the shallot in oil for 3 minutes until translucent, add the rice and toast for 2 minutes until it is glossy.
Pour in the Gigue and reduce almost completely — the rice takes on colour and fruit.
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.
Off the heat, beat in the Parmesan and cold butter vigorously and let rest for 2 minutes.
Serve with pepper and a little Parmesan.
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