Grape Risotto with Chianti Rufina wine

Published in Tuscany Recipes
Chianti Rufina arrives in Florence Chianti Rufina arrives in Florence © Copyright Jackie Green

This part of Tuscany is north east of Florence and sits snugly in a zone where the the last parts of the Appennine hills roll into the classic Tuscany countryside we know so well by the River Sieve. We have a book of local recipes but this risotto recipe with grapes and red wine caught the eye. 


1 onion, butter, 320g rice, 1/2 glass Chianti Rufina wine, 100g parmigiano reggiano cheese, ripe Sangiovese or Canaiolo grapes, vine leaves.

making it

Fry a finely chopped onion in the butter until the pieces turn a light brown color. 

Then add all the rice to the pan and cook for 3-4 minutes coating the rice well.

Pour over the mixture a glass of the red wine and allow the rice to cook.

After the rice is cooked (not boiled!) remove from the heat and mix in a further amount of butter (20g), the parmesan cheese and the (very) ripe grapes.

Serve straight away with a garnish of vine leaves.

The secret is to use a young Chianti Rufina. Why? Because the older stuff should be saved for quaffing.

Additional Info

  • Conversion Table: 1 lb (16oz) = 450 gr; 1/2 lb (8oz) = 225gr 1oz = 25gr; 1kg = 2lb 3oz; 500gr = 1lb 3oz; 250gr = 9oz; 100gr = 3.5oz; 1 teaspoon = 0.33 fl oz; 1 cup = 0.5 pints (8fl oz); 1 litre = 35 fl oz

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