A Symphony of Flavors: Risotto with Nero D’Avola Wine

Imagine a dish where the creamy, comforting texture of risotto meets the robust, full-bodied flavor of Nero D’Avola wine. Welcome to the world of Risotto with Nero D’Avola Wine, a recipe that promises to take your taste buds on an unforgettable culinary journey.

Risotto with Nero D’Avola Wine Recipe

Ricetta Risotto al Nero d'Avola e mandorle di Noto - Donna Moderna


Nero D’Avola is one of the most prestigious and appreciated red wines of Sicily, it is an autochthonous grape in the province of Syracuse, located between Noto, Eloro and Pachino.
Prep Time 15 minutes
Cook Time 20 minutes
45 minutes
Total Time 1 hour 20 minutes
Course Risotto
Cuisine French
Servings 4 people
Calories 2471 kcal


  • 1 pot


  • 320 gr of “Carnaroli” rice
  • 1 shallot
  • A glass of Nero d’Avola wine
  • 20 gr of toasted almonds from Noto and Bronte pistachios
  • A little bit of thyme and mint
  • The zest of an organic orange
  • Vegetable broth onion, celery, carrot, parsley
  • Extra virgin olive oil
  • Salt and pepper
  • 50 gr of Sicilian pecorino cheese
  • Butter for creaming


  • Prepare the vegetable broth with onion, carrot, celery and a little parsley. When the broth is ready, chop the shallot finely, toast it in the saucepan and when its browned, add the rice; once it is toasted, pour the red wine “ Nero d’Avola” and allow it to evaporate. Stir continuously.
  • When the alcoholic part has evaporated, start adding the vegetable broth, one ladle at a time, wait for the previous one to dry before adding the next without drying too much.
  • Cooking time for this risotto is about 15 minutes. When it is ready add salt and pepper, turn the heat off and add cheese and butter. Live it for a couple of minutes before serving.
  • Serve with a drizzle of extra virgin olive oil, a few leaves of thyme and mint, a little orange zest and toasted almonds * and pistachios.
  • * Use already skinned almonds for the risotto and toast them lightly in the oven before topping. Remember to do this before cooking the rice as you will need some minutes: risotto must be eaten very “al dente”, otherwise it will be too sticky and not tasty.



Telling the truth, Nero d’Avola is a really extraordinary wine: in any case, if you do not find it, you can realize this risotto using other red, full-bodied wines such as Barolo, Chianti, Barbera, Amarone. If you don’t like the savor of pecorino cheese you can sobstitute with parmesan cheese.
Keyword “Carnaroli” rice, shallot

Alternative Cooking Method: Risotto with Nero D’Avola Wine in a Slow Cooker

Risotto with nero d'Avola & radicchio

If you’re looking for a less labor-intensive way to prepare Risotto with Nero D’Avola Wine, consider using a best slow cooker. This method allows for a more relaxed cooking experience while still delivering a rich and flavorful dish.

Start by sautéing your onions and garlic in a pan until they are translucent. Transfer them to the slow cooker, then add your Arborio rice. It’s important to use Arborio as it absorbs liquids and releases starch far better than other rice varieties, resulting in a creamier risotto.

Pour in your Nero D’Avola wine, stirring gently to combine. The wine not only adds a robust flavor but also imparts a beautiful ruby color to the dish. Add in your vegetable broth, cover, and set your slow cooker to low.

Allow the risotto to cook for about 2-3 hours, or until the rice is tender and has absorbed most of the liquid. Remember, the key to a great risotto is a creamy, slightly loose consistency, so don’t worry if there’s still some liquid left.

In the last 15 minutes of cooking, stir in your Parmesan cheese and butter. These will give your risotto a rich, velvety finish that’s characteristic of this classic Italian dish.

Serve your Risotto with Nero D’Avola Wine hot from the slow cooker, garnished with a sprinkle of extra Parmesan. This slow cooker method offers a hands-off approach to a traditionally time-consuming dish, proving that great risotto is possible even on the busiest of days.

About Risotto with Nero D’Avola Wine

Red wine and rosemary risotto recipe - Recipes - delicious.com.au

This recipe takes the classic Italian risotto and infuses it with the rich, fruity notes of Nero D’Avola, Sicily’s most important red wine grape. The result is a dish that’s not only hearty and satisfying but also brimming with complex flavors and aromas.

Cooking Tips

  • Always use Arborio rice for risotto. Its high starch content gives the dish its characteristic creaminess.
  • Choose a high-quality Nero D’Avola wine for the best flavor.
  • Stir the risotto constantly while adding the broth gradually. This helps release the starch from the rice, making the risotto creamy.
  • Don’t rush the cooking process. A good risotto takes time and patience.
  • Finish with a generous amount of Parmesan cheese for added richness and flavor.

Serving Suggestions

Simple Red Wine Risotto (no cheese) • Electric Blue Food

  • This dish pairs beautifully with a glass of the same Nero D’Avola wine used in the recipe.
  • Serve alongside a fresh green salad to balance the richness of the risotto.
  • For a heartier meal, offer with grilled teriyaki chicken or pan-seared salmon.
  • As a sophisticated side dish, serve the risotto with osso buco or braised beef.
  • For a vegetarian option, pair the risotto with roasted vegetables or a vegetable stew.


  • Can I use another type of rice for this risotto? Arborio rice is recommended for its ability to absorb liquid and release starch, but Carnaroli or Vialone Nano can also be used.
  • Can I substitute the Nero D’Avola wine? Yes, you can use another full-bodied red wine, but it will alter the flavor of the risotto.
  • How do I store leftover risotto? Store in an airtight container in the fridge and consume within two days.
  • Can I make this dish ahead of time? Risotto is best served immediately, but you can prepare the broth and chop the ingredients ahead of time.
  • What if I don’t have Parmesan cheese? You can substitute with another hard, aged cheese like Grana Padano or Pecorino Romano.

Whether you’re hosting a dinner party or simply looking to elevate your weeknight meals, Risotto with Nero D’Avola Wine is a recipe that promises to impress. Its rich, complex flavors and comforting creaminess make it a dish that’s not only satisfying but also a true celebration of Italian cuisine. Experience a taste of Sicily like no other.

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