The secret to a perfect Christmas dinner? Risotto al Recioto, a refined and tasty dish that tells the story of Valpolicella.
Cooking is an art that thrives on stories, traditions and unique ingredients. Like Recioto della Valpolicella Classico DOCG “Valle Lena,” a sweet and powerful wine that tells the story of a wise and slow drying process, which is able to focus flavours and scents in every sip.
Ugolini Vini's Recioto, with its elegance and intensity, is one of the most precious Valpolicella's pearls. Its natural sweetness and the sophistication of its aromas also make it a star in the kitchen. What better way to enhance it than with a recipe that blends tradition and refinement?
Today we offer you a Risotto al Recioto recipe signed by Ugolini Vini. It is a dish that combines the authentic tastes of Valpolicella with a hint of class, perfect for the holiday season.
A sibling of the much better-known, but not for this reason tastier, Risotto all'Amarone, it was part of the main theme of Ugolini Vini's Vinitaly 2024. With the Sweet Corvina project, Recioto della Valpolicella Classica was the leading ingredient in many preparations, to enhance it not only as a dessert wine.
Ugolini's Recioto "Valle Lena": a wine that recounts its terroir
Produced in the small but extraordinary Valle Lena - the Valley of Flint - Ugolini Vini's Recioto embodies the uniqueness of its origin. Located 235 meters above sea level, this side valley to the main Fumane Valley is marked by limited sun exposure, which gives the grapes the acidity needed to produce a top-quality Recioto.
The sensory profile of Recioto “Valle Lena” is wide and complex, with a deep ruby red color. On the nose, the wine offers a typical hint of cherry, which evolves into a sweetness that reminds of jam. In the mouth, the balance between the sweetness of residual sugar and natural acidity is excellent, preventing the wine from becoming cloying and keeping a pleasant freshness. Gentle hints of vanilla and cream further enrich the sensory experience, without ever coming across as mawkish.
Recioto Risotto by Ugolini Vini: The Perfect Recipe
Ingredients for 4 people:
320 g Carnaroli rice
1 glass of Recioto della Valpolicella Classica DOCG “Valle Lena”
1 shallot
50 g butter
1 liter of hot vegetable broth
100 g of grated Grana Padano cheese
50 g mascarpone cheese (optional, for extra creaminess)
Salt and pepper to taste.
Preparation:
Risotto base: in a saucepan, melt half the butter over low heat and let the finely chopped shallot wilt. When it becomes transparent, add the Carnaroli rice and toast it for 2-3 minutes.
Deglaze with Recioto: pour in the glass of Recioto and let it evaporate. This step is essential to give the rice the unique flavour of Risotto al Recioto, enriching it with notes of ripe fruit and spices.
Cooking the rice: add a ladleful of hot broth and mix. Continue adding broth as it is absorbed, until the rice is fully cooked (about 18 minutes).
“Mantecare”: with the heat off, add the rest of the butter, mascarpone (for extra creaminess) and Grana Padano. Mix well until a creamy consistency is achieved.
Plating: serve the hot risotto, garnishing with a Recioto reduction to intensify the flavour and add an elegant touch.
Discover Risotto al Recioto with Ugolini Vini
For an even more authentic experience, we invite you to visit the Ugolini Vini winery, where you can discover how Recioto is born, turning under the Valpolicella sky into an extraordinary wine. Here, the art of Appassimento (grape drying) creates a product that is much more than a wine: it is a piece of paradise in a bottle.
Pair your Risotto al Recioto with a glass of Recioto Valle Lena and let its sweetness envelop you. This dish, combined with the perfect wine, will awaken your senses and give you an experience that is all about new tastes and soulfulness.
Ugolini Vini, with its Recioto, is the keeper of these stories that cross time and land, making each bottle a journey into the magic of Valpolicella.