Mains

Red Wine Risotto with Blue Cheese and Pickled Pear

Posted on by Kylee
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A red wine risotto is a beautiful purple creamy risotto that will impress your dinner guests. Use it as a side to another (light) main, or use it as the main course like we did. With the addition of the blue cheese making it extra creamy then topped with pickled pear and braised red onion to slice the thickness, this dish is a perfect addition to your regular risotto rotation.

There is a more detailed procedure (with photos) after the recipe card if you need more help to make this recipe.

Red wine risotto in a white bowl, topped with pickled pea, parsley and braised red onions.

Red Wine and Blue Cheese Risotto with Pickled Pear and Braised Red Onions

Yield: 4 Servings
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes

Ingredients

Risotto

  • 1 Tbsp Butter
  • 1 Tbsp Olive Oil
  • 1 Shallot, sliced thin
  • 1 1/2 cups Arborio Rice
  • 2 cloves Garlic, minced
  • 5 1/2 cups Chicken or Vegetable Stock
  • 1 1/2 cups Red Wine
  • 1/2 cup Blue Cheese, such as Stilton

Pickled Pear

  • 1 Pear, small dice
  • 1/2 tsp Dijon Mustard
  • 2 tsp Apple Cider Vinegar
  • 2 tsp Honey
  • 1/4 tsp Black Pepper

Braised Red onion

  • 1 tsp Butter
  • 1/2 Red Onion, sliced thin
  • 1/3 cup Balsamic Vinegar
  • 1/3 cup Water

Instructions

Pickled Pear

  1. In a small pot or pan, heat mustard, vinegar and honey until boiling.
  2. Quickly take off heat and pour mixture over diced pears, add pepper.
  3. Set aside until service.

Braised Red Onion

  1. Heat butter in a small pot or pan, add onion and sauté for 5 minutes.
  2. Add balsamic and water, let simmer until reduced to a syrup consistency.
  3. Set aside until service.

Red Wine and Blue Cheese Risotto

  1. Heat stock in a small pot on medium-low, season with salt to taste.
  2. In a deep pan or large pot, heat butter and oil on medium high.
  3. Add shallots, rice and garlic. Sauté mixing frequently until rice browns slightly, about 5 minutes.
  4. Add red wine to deglaze the pan, mixing frequently so the rice doesn't stick to the bottom.
  5. Once the wine is absorbed, add the stock a ladleful at a time, letting each ladleful get absorbed before adding the next.
  6. When you have only a few ladles of stock left, taste the risotto to see the seasoning and texture. If it is still a bit crunchy, add more stock, tasting between ladles until it is perfectly cooked, or al denté.
  7. Add the blue cheese, mix lightly and taste the risotto again for seasoning, add salt and pepper if necessary.

To Serve

  1. Spoon risotto into 4 bowls, top with braised onion then pickled pear.
  2. Sprinkle with parsley.
  3. Serve warm.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 792Total Fat: 39gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 203mgSodium: 632mgCarbohydrates: 39gFiber: 2gSugar: 12gProtein: 52g

We are not certified nutritionists and make no claims to be so. The nutritional information given here is intended for informational purposes only. These nutritional calculations are rounded numbers dependant on the certain ingredients and amounts in the recipe and are by no means perfect.

© Don't Touch My Knife
Cuisine: Italian / Category: Mains

What ingredients go into Red Wine Risotto?

  • Butter, Olive Oil
  • Shallot, Garlic
  • Arborio Rice
  • Chicken or Vegetable Stock
  • Red Wine
  • Blue Cheese, such as Stilton
A knife on a cutting board with blue cheese, red onions and parsley getting ready to make red wine risotto.
Getting your prep ready helps make cooking easier.

What ingredients do I need for the Braised Onions?

  • Butter
  • Red Onion
  • Balsamic Vinegar
  • Water
Braising red onions in a pan with balsamic vinegar.
Braising Balsamic red onions, low and slow.

What ingredients do I need for the Pickled Pear?

  • 1 Pear
  • Dijon Mustard
  • Apple Cider Vinegar
  • Honey
  • Black Pepper
A white tear drop shaped bowl with pickled pear cubes inside.
Pickled pear is simple to make and perfectly pear’s 😉 with Red Wine Risotto.

How do I make Red Wine Risotto?

  1. Heat stock in a small pot on medium-low, season with salt to taste.
  2. In a deep pan or large pot, heat butter and oil on medium high.
  3. Add shallots, rice and garlic. Sauté mixing frequently until rice browns slightly, about 5 minutes.
  4. Add red wine to deglaze the pan, mixing frequently so the rice doesn’t stick to the bottom.
  5. Once the wine is absorbed, add the stock a ladleful at a time, letting each ladleful get absorbed before adding the next.
  6. When you have only a few ladles of stock left, taste the risotto to see the seasoning and texture. If it is still a bit crunchy, add more stock, tasting between ladles until it is perfectly cooked, or al denté.
  7. Add the blue cheese, mix lightly and taste the risotto again for seasoning, add salt and pepper if necessary.
Cooking rice in a pan with a red spatula stirring gently.
Cook the risotto slowly, and brown it before adding liquids.

You can make this dish as an appetizer for a party as well!

Red wine risotto in a small spoon, served as an appetizer.
Serve this as an appetizer at a winter party!
Kylee

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