Recipe from our friend Nando


  • Ÿ 450-500 ml vegetable stock
  • Ÿ 1 medium onion, finely chopped
  • Ÿ 200 g round grain risotto rice (such as ARBORIO or CARNAROLI)
  • Ÿ 500 ml Jk.14 Malanotte Piave DOCG
  • Ÿ Grated Parmesan cheese
  • Ÿ Butter
  • Ÿ Salt
  • Ÿ Ground pepper


  1. Toast the rice until the rice is hot to the touch (but colour should remain pearly white, not turn brown). When toasted put aside.
  2. Place the vegetable stock in a pan with water and bring to high heat so the broth remains steaming.
  3. Heat oil in medium-low heated pan.
  4. Chop the onion finely, add to the pan and cook, stirring occasionally, until the onion is soft. Add a bit of water if it starts to get cooked too much.
  5. Add a glass of Jk.14 Malanotte Piave DOCG red wine and reduce heat to a gentle simmer and cook, stirring constantly, until the liquid has been absorbed. Add more wine if needed.
  6. Add the toasted rice to the pan, together with the vegetable broth. Keep stirring, until the rice starts to dry. Add more broth if needed.
  7. When the rice is cooked (after 40-50 minutes), add salt, pepper, Parmesan cheese and butter to make it creamy. Keep stirring.
  8. Take the risotto from the heat, taste and adjust the seasoning.

Serve with a sprinkling of Parmesan and guess what wine? Malanotte of course!