Hearty Red Wine Risotto: The Ultimate Comfort Dish with Broiled Cherry Tomatoes and Italian Sausage

This Red Wine Risotto offers a deeply comforting and sophisticated flavor profile, presenting an absolutely breathtaking dish that’s perfect for chilly evenings or festive gatherings. It’s a fantastic winter recipe and an impressive meal to share with loved ones during the holiday season.

This post is sponsored by Woodbridge By Robert Mondavi Wines. Please, always make sure to enjoy wine responsibly.

Winter has arrived early and with full force here in Quebec City. My hometown experienced its first significant snowfall a full month ahead of schedule, laying down a thick blanket of white that usually doesn’t appear until January. Since then, the snow has continued to fall, transforming the landscape into a picturesque, snow-covered wonderland.

While I usually greet the first snowfall with immense excitement, anticipating the upcoming December holidays, this year felt a little different. The early arrival of winter’s embrace typically signifies the beginning of joyous traditions: decking the house with sparkling lights and shimmering decorations, filling the air with the aroma of holiday baking, and dancing to the rhythm of festive music. It means playful romps in the snow with my little one, followed by the comforting ritual of curling up under a warm blanket with a steaming mug of hot chocolate. Most importantly, it means an irresistible craving for hearty, delicious, and spoon-tender comfort dishes. However, with the snow arriving so early, it still feels a bit too soon to put up the Christmas tree or dive into holiday baking. So, instead, I’ve been fully immersing myself in the world of ultimate comfort food, and nothing fits the bill quite like a rich and satisfying risotto.

When someone mentions “comfort food,” my mind immediately conjures images of creamy, flavorful risotto. Risotto isn’t just a meal; it’s my culinary safety net, the dish I turn to when the fridge seems bare but my family craves something simple yet profoundly satisfying and utterly delicious. Many people perceive risotto as a challenging dish to prepare, a reputation I’ve always felt was greatly exaggerated. The truth is, making risotto is a therapeutic and enjoyable process. All you need to do is put on some relaxing music, gather your ingredients, gently warm some broth, and begin the meditative process of stirring. By the time you’ve lazily enjoyed a glass of wine – because, of course, you must open a bottle to cook with, right? – your risotto will be perfectly cooked and ready to serve. From start to finish, a delicious risotto can be on your table in about 25 minutes. The incredible time-to-deliciousness ratio offered by risotto is truly hard to beat, making it a perfect weeknight meal or a casual dinner party showstopper.

What I particularly adore about risotto is its incredible versatility; it’s essentially a blank canvas waiting to be flavored in countless ways. Imagine you only have cheese on hand? A basic Parmesan risotto, enhanced with a hint of lemon zest for a sophisticated touch, will undoubtedly bring more joy than a simple mac’n’cheese. Want to make it a complete meal? Easily add proteins like chicken, sausage, or seafood, along with your favorite vegetables, to create a dressed-up, hearty version of the dish. The creative possibilities are truly limitless, allowing you to adapt risotto to whatever ingredients you have on hand or whatever flavors you’re craving.

In its most fundamental form, a rich and creamy risotto can be crafted with just four essential ingredients: a special short-grain rice, wine, savory broth, and a generous amount of cheese. While most traditional risotto recipes call for white wine, I find immense pleasure in preparing red wine risotto for a delightful change of pace. The vibrant, deep color that red wine imparts to the dish is simply breathtaking, making it visually stunning. Beyond aesthetics, the flavor profile of red wine risotto is notably deeper, more complex, and assertively delicious, with subtle earthy and fruity notes that elevate the entire experience. This makes red wine risotto not only an ideal, warming winter dish but also a spectacular and memorable choice to serve to guests during the festive holiday season, leaving a lasting impression with its rich taste and elegant presentation.

I’ve been preparing various versions of this specific red wine risotto recipe for quite some time, but I had never managed to share it on my blog until now. When I was approached by Woodbridge by Robert Mondavi Wines with an invitation to create a wine-based recipe, it felt like the perfect opportunity and the ideal moment to finally unveil this beloved dish of mine to the world. It was a chance to combine my passion for cooking with a trusted brand, resulting in a recipe that I’m incredibly proud to share.

For years, Woodbridge by Robert Mondavi Wines has been a staple in my home, a testament to their consistent quality and delicious offerings. Their wines are renowned for being fruit-forward, incredibly smooth, and beautifully balanced, making them remarkably versatile and universally enjoyed by everyone I serve them to, whether for a casual dinner or a special occasion. Beyond their delightful taste, Woodbridge by Robert Mondavi Wines offers another significant advantage: they are both delicious and affordable. This combination makes them an excellent choice not just for drinking, but also for cooking and baking. It’s a common misconception that any wine will do for cooking, but as Fiona Beckett, the esteemed wine writer for the Guardian, wisely advises, “If you wouldn’t happily drink it, don’t cook with it.” At the same time, you don’t want to pour your most prized vintages into a saucepan. This is why it’s so important to keep reliable, affordable, and good-tasting staples like Woodbridge wines on hand, ensuring you always have a quality option available to enhance your recipes without breaking the bank.

When selecting the perfect wine for this red wine risotto, I was fortunate enough to choose from three excellent Woodbridge by Robert Mondavi Wines. After a careful and, dare I say, repeated tasting process (purely for research, of course!), I settled on their exquisite Merlot. The ideal wine for red wine risotto should be flavorful and robust enough to stand up to the other ingredients, yet not so overpowering that it dominates the dish. Medium-bodied wines are consistently the best choice for risotto, and the juicy Merlot I selected proved to be an impeccable match. Its pleasant acidity beautifully complemented the sweet-tartness of the broiled cherry tomatoes, while its mellow spiciness provided a perfect foundation to support the rich, meaty flavor of the Italian sausage. Furthermore, delightful vanilla undertones in the wine subtly inspired the addition of toasted hazelnut garnish, creating a harmonious symphony of flavors and textures in the final dish.

This vibrant Broiled Cherry Tomato, Sausage, and Red Wine Risotto is just one of the many delicious and inspiring recipes you can create using Woodbridge by Robert Mondavi Wines. For even more culinary ideas, ingenious recipes, and expert serving tips that will elevate your meals, I encourage you to visit Woodbridgewines.com. To stay continually inspired and never miss out on their latest updates, make sure to follow them on their social media channels: Facebook, Twitter, and Instagram. And for those moments when you need a quick recommendation, their incredibly handy wine pairing app provides personalized suggestions for what wine to serve with your specific food. It’s an invaluable tool for both novice and experienced hosts alike!

Helpful Tips to Master Your Red Wine Risotto

Achieving a restaurant-quality red wine risotto at home is easier than you might think, especially with a few expert tips. Here’s how to ensure your dish is perfectly creamy, flavorful, and unforgettable every time:

Selecting the Perfect Wine: The choice of wine is paramount to the success of your red wine risotto. Opt for a medium-bodied red wine, ensuring its flavor notes complement the other ingredients you’re incorporating into the dish. Many winemakers thoughtfully include pairing suggestions and flavor descriptions on the back label of their bottles—these are excellent clues! When choosing a wine for this particular risotto, look for keywords such as “tomato,” “meat,” or “hearty pasta,” as these indicate a wine that will harmonize beautifully with the rich and savory elements. Alternatively, for guaranteed success, simply use the same excellent wine I selected: the 2017 Merlot by Woodbridge by Robert Mondavi Wines, which offers a delightful balance of fruit and structure.

Choosing the Right Rice: The secret to risotto’s signature creamy texture lies in the type of rice you use. Always opt for a short-grain rice specifically labeled as “risotto rice” because it boasts a high-starch content, particularly amylopectin. This starch is released during the slow cooking and stirring process, creating that desirable velvety creaminess while still allowing the rice grains to retain a pleasant, al dente chew without turning mushy. Arborio is the most widely available and recognized risotto rice variety in most grocery stores, making it a reliable choice. However, if you can find them, Carnaroli and Vialone Nano are two other exceptional varieties known for producing an even more outstanding and consistently creamy risotto.

Achieving the Perfect Texture (All’onda): The ideal risotto should be loose and flowing, a texture known in Italian as all’onda, meaning “like a wave.” When you spoon perfectly cooked risotto into a serving bowl, it should gently flatten out and spread on its own, indicating its smooth creaminess. Remember that risotto continues to thicken as it cools, slowly losing its luscious, smooth consistency. This is why it’s absolutely crucial to serve risotto immediately after it’s cooked to enjoy it at its prime. My top tip for serving perfect risotto every time is to save a final ladleful of hot broth. This small amount of broth is stirred into the finished risotto only seconds before it hits the table. This technique buys you a precious few minutes: once you’ve stirred in the cheese and the initial butter, you can remove the risotto from the heat, cover it, and let it rest for 5 to 10 minutes. Use this time to gather your serving plates, prepare your garnishes, and ensure your guests are seated and ready to eat. Just before serving, return the risotto to medium-low heat and stir in that reserved ladleful of hot broth. This final addition will perfectly loosen the risotto, restoring its ideal creamy, flowing consistency and making it absolutely perfect for immediate enjoyment!

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Broiled Cherry Tomato, Sausage, and Red Wine Risotto

Prep Time:5 minutes

Cook Time:25 minutes

Total Time:30 minutes

Servings 2 servings

Author Marie Asselin, FoodNouveau.com

Ingredients

For the broiled cherry tomatoes

1 pint cherry tomatoes about 9 oz/255 g
1 tbsp 15 ml extra-virgin olive oil
1 tsp 5 ml balsamic vinegar
Flaky sea salt and freshly ground black pepper

For the red wine risotto

2 cups 500 ml chicken broth
1 tbsp 15 ml extra-virgin olive oil
2 tbsp 30 ml butter, divided
1 small onion minced (about 1/2 cup/125 ml)
1 clove garlic minced
2 fresh mild Italian sausages meat removed from the casings
5 oz 140 g, about 3/4 cup/180 ml risotto rice (Arborio, Carnaroli, or Vialone Nano)
2 cups 500 ml medium-bodied red wine, such as the 2017 Merlot from Woodbridge by Robert Mondavi Wines
2 oz 57 g, about 1/2 cup/125 ml freshly grated Parmigiano-Reggiano cheese

To serve

Fresh basil leaves
1/4 cup 60 ml crushed toasted hazelnuts (see note)

Instructions

For the broiled cherry tomatoes: Place a rack in the upper third of the oven, then preheat the broiler. Line a baking sheet with aluminum foil. Halve the cherry tomatoes and transfer to the prepared baking sheet. Drizzle with the olive oil and balsamic vinegar. Toss to coat, then arrange the cherry tomatoes cut side up. Season with salt and pepper, then transfer to the oven. Broil for about 8 minutes, or until the cherry tomatoes begin to dry and char around the edges. Remove from the oven and set aside while you prepare the risotto.
For the red wine risotto: Pour the chicken broth in a medium saucepan. Warm over low heat until just simmering, then keep warm.
In a large pan, or in a cast-iron braiser set over medium-low heat, melt the butter in the olive oil. Add the onion and sauté until soft, about 4 minutes. Add the garlic and sauté for 1 minute. Add the sausage meat and sauté, breaking up the meat with a wooden spoon, until the meat is fully cooked, about 4 minutes. Add the risotto rice and stir for 2 minutes, until the grains are translucent around the edges. Add half of the red wine and stir, scraping down the bottom of the pan to loosen the caramelized bits. Simmer until the wine is absorbed. Add 1 ladleful of the hot chicken broth and simmer, stirring from time to time, until the broth is almost completely absorbed. Add the remaining red wine and simmer, stirring from time to time, until the wine is almost completely absorbed. Continue adding broth, one ladleful at a time, allowing each ladle to be absorbed before adding more. When there’s about 1 ladleful of broth left, taste the risotto. Risotto is perfectly cooked when it is tender with a little bite. Add more broth if the risotto needs it, making sure to save about 1/2 cup (125 ml) of broth to finish the risotto right before serving (warm up more broth if needed).
When the risotto is al dente, lower the heat to the minimum, then add the remaining 1 tbsp (15 ml) butter and the grated Parmigiano-Reggiano cheese. Stir until the butter and the cheese are melted. Stir in half of the broiled cherry tomatoes and the remaining broth (about 1/2 cup/125 ml). The risotto should be loose and super creamy.
SERVING: Divide between warm shallow bowls. Garnish with the remaining broiled cherry tomatoes, toasted hazelnuts, and fresh basil leaves. Sprinkle each serving with a tiny pinch of flaky sea salt and some freshly ground black pepper. Serve immediately.

Notes

How to toast and peel hazelnuts: Place the hazelnuts on a baking sheet covered with parchment paper, and bake at 350°F (170°C) for 15 minutes, giving the tray a good shake every five minutes. When the hazelnuts’ skin is shiny and crackled, remove from the oven and transfer to a clean dish towel. Close the towel up into a bundle and rub the hazelnuts against one another vigorously to remove the skin. Open the towel and pick up the peeled hazelnuts. Some bits of skin will remain and that’s ok, simply make sure to discard all the loose papery bits. Keep the peeled hazelnuts in an airtight container in the fridge until ready to use.

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