Teroldego risotto

Ingredients for 4 people:

  • 450 g rice
  •  ½ litre Teroldego Rotaliano DOC red wine
  • Trentino Garda extra virgin olive oil
  • 1 litre meat stock
  • 200 ml cream
  • 30 g Trentino Grana cheese
  • 1 onion


Heat the oil in a deep frying pan and sauté the finely chopped onion and rice for a few minutes. Add all the wine and when it has been completely absorbed continue cooking while gradually adding the broth. When the rice is cooked add a knob of butter, the cream, the Trentino Grana and salt to taste, stir well and serve.