Risotto in cantina

Risotto in cantina is a unique Italian rice dish originating from the Veneto region. Also known as risotto of the wine cellar, it’s made by preparing a simple risotto that’s cooked in broth and enriched with butter and Parmigiano-Reggiano cheese.

When it’s time for the risotto to be served, a glass of slightly sharp dry white wine such as Soave is poured into each plate, and the risotto is served on top. However, the wine mustn’t be mixed with the risotto – each forkful is dipped in as it’s eaten.

The wine will become heated by the risotto and it will develop a unique quality that’s very pleasing to the palate.