Red wine risotto with Pecorino di Pienza - Nannini Dolci and Caffè

Risotto in red wine with Pecorino di Pienza

Territory and tradition

Today we want to offer you a recipe for a tasty and special risotto. With this recipe to prepare a red wine risotto with pecorino di Pienza, we want to combine the tradition of eating well with that of two typical products of our territory: the Chianti Classico DOCG and pecorino di Pienza.

Risotto with red wine with Pecorino di Pienza - Nannini Dolci and Coffee

For us of Nanni's it is essential to enhance our territory and all its products. The wine Chianti Classico DOCG, a sign of tradition and quality, it has characteristics that make it unique. It has a bright ruby ​​color tending to garnet and is characterized by a deeply vinous aroma. The savory taste that over time tends to be a soft velvety is perfect to marry with a risotto.

Il pecorino di Pienza gives that extra touch to this risotto. This cheese is part of the history of our territory and is a tradition that starts from the Neolithic, in fact it is one of the oldest and is characterized by its Tuscan origin.

The risotto that we want to offer you today is a union between tradition and territory. A way to tell the typicality of Tuscan cuisine between one forkful and another. Why not? Accompany it all with a nice glass of Chianti Classico DOCG. Grab pots and pans and get ready to cook.


To do the red wine risotto with Pecorino di Pienza these simple ingredients are needed and with a few steps you can enjoy an amazing risotto with red wine, a little pearl for refined palates.

Ingredients for 2 people)

  • 170 gr. vialone nano rice
  • beef broth
  • 60 gr. pecorino from Pienza
  • 1 / 2 glass of red wine Chianti Classico DOCG 
  • 1 shallot 
  • 1 sprig of rosemary
  • extra virgin olive oil
  • salted butter
  • salt and black pepper
  • 2 or 3 juniper berries
Red wine risotto with Pecorino di Pienza - Nannini Dolci and Caffè

Take the shallot and chop it finely. Add a drizzle of extra virgin olive oil, a knob of butter and the chopped shallot to a small saucepan. Brown them until the shallot takes on a slightly amber color.

In the next step, add the rice to the hot pan and toast it. Meanwhile, heat the wine and bring it to a boil, so as to evaporate the alcohol. Add it to the pan with the rice and let it evaporate.

At this point, take the rosemary and juniper berries and close them inside a gauze. Then add them together with a ladle of meat broth and mix. Bring the rice to cook and add more broth when needed. Our advice is not to make it too dry in order to taste the wine with every taste.

Finally, add salt and pepper as needed, to your liking, and remove the bag containing the rosemary and juniper berries. Remove the pan from the heat and let the risotto mix with the pecorino di Pienza and a knob of butter.

Your risotto is ready, let it rest, covered, for a few minutes before serving. Once on the table, enjoy it together with a glass of Chianti Classico DOCG.

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