I first made this tangy yet voluptuous risotto to go with Iron Horse Vineyards 1998 Classic Vintage Brut and it was one of those flawless matches that sent the wine soaring. Because the wine had an earthy quality and just a hint of toast on the finish, the chicken stock (homemade) was the secret ingredient that brought it all together. You can, however, make the risotto using water in place of stock, which is good to know if you are craving risotto but don’t have any stock on hand. When it comes to adding wine, you can add an extra little flourish by using the same wine that you are drinking, as long is it is not a rare and pricey one, in which case, just don’t!
Also, you’ll notice that I do not call for Arborio rice, the most common rice used in risotto. It may be common but it is not the best choice. I prefer Vialone Nano because it is the creamiest of the risotto rices but it can be hard to find. A good alternative is Carnaroli, which is readily available in most supermarkets these days. Kalustyan’s has an excellent array of Italian (and other) products, including these rices and two others, Baldo and Calriso, both of which are similar to Arborio.
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