Red Wine Risotto with Peas

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe was easy to make and didn't require a million ingredients, but most importantly, it was YUMMY. I used a seven dollar Chianti wine, and the flavor was perfect. The color was a little funky, but that probably depends on the wine you use. So filling and gooood.

My highly picky husband really loved this meal, and even made a good suggestion for turning this into a vegetarian dish by substituting chicken broth with vegetable broth, and of course not using the cheese. Something to test!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

There is no need to really review this dish. If you go ahead and make it, you'll see why.

I'm not a fan of ANY kind of wine so I was worried I wouldn't like this but boy was I wrong. It was so creamy and delicious. I paired it with a flounder recipe and although the Risotto took the spotlight, they worked well together. To each his own.

Just stop reading now and go and make this!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

My husband calls this "Joker Risotto" because the colors come out looking like Joker from Batman -- but in a good way! It's eye catching and tastes even better than it looks. The recipe makes plenty for two people, especially since it's so decadent. Any more than two people and I would make at least a double or triple batch, especially if you're serving it as a main dish. I would recommend using only freshly grated Parmesan, finely grated (we use a microplane so it melts evenly into the risotto. I am definitely making this for our next Italian dinner party, since it's sure to dazzle the senses!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Hi all, made this last night, it was quite good. I'm a culinary student and this was my first time making risotto, not sure why, but I do have a few comments for earlier reviewers.
DISCOLORATION: If you made this and found it an unappetizing color, check your pan. Aluminum pans will react with acidic ingredients (red wine and give your food an off color. Cast iron will also give this dish some greyish colors. I don't know about nonstick, but your safest bet for keeping the colors true is stainless (but be very vigilant about stirring, since stainless can have hot spots and burn fast unless you're careful.
TIMING/DONENESS: Depending on how high you've been simmering your stock, if you've left it uncovered, the room's humidity, the temperature at which you're cooking the risotto, you might find that you run out of stock before the risotto is really cooked all the way through. Think of Giada's instructions as a guideline: add more liquid when the risotto has absorbed the prior liquid additions, and taste the risotto when you think you are done. If it's crunchy AT ALL, or seems dry, then you'll need to add some more stock. It will be done when it's done; trust that you will be able to tell when that is and give yourself permission to add more or less liquid to make this recipe work for you in your kitchen, with your equipment.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is my boyfriend's favorite risotto. I make it at least twice a month! I have also tried adding some sliced mushrooms which are delicious in there!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was so good and creamy. The only complaint I had was the color which looked a little unappetizing but once you taste it the color doesn't matter.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I didn't really have the ingredients for this dish but I made it with what I had and it turned out great. I used pinot grigio for the wine, used cilantro for the parsley and pecarano for the parmesan. It was terrific.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this recipe tonight and I have never made risotto. I must say it takes a lot of baby sitting, but after all is said and done, it's really creamy and tastes delish. Thanks G!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was my first attempt at making risotto and I couldn't be more pleased with the result. After reading some reviews, I opted for dry white wine instead of the red, and used mushrooms in place of the peas (I added them about five minutes after the onions. Other than that, I followed the recipe exactly. Everyone in the family gave it a big thumbs up!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is a simple recipe that you can get creative with. My husband and I have used it as a base for several different risotto recipes. We prefer to make it with white wine (no issues with red/purple/gray variations that way which goes great with most seafood entrees. You can add edamame instead of peas, sauteed mushrooms, or sans vegetable entirely.