Risotto is rich by construction: starch, butter and Parmesan. Whatever you pour needs acidity to cut that texture, which is why Northern Italian whites — grown alongside the dish — remain the safest answer.
By the risotto
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Mushroom — the earthiest version, and the one that takes a red. Barbera, Dolcetto or a light Pinot Noir all work; so does an aged white with some nuttiness.
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Seafood or prawn — stay white and stay crisp. Vermentino, Gavi or Soave, with no oak to fight the shellfish.
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Saffron (alla Milanese) — a delicate, aromatic dish that suits a fuller but still fresh white. A Soave Classico or a restrained Chardonnay.
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Pea, asparagus or herb — green flavours are hard on oak and tannin. Sauvignon Blanc or a dry Italian white.
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Truffle — the one case for spending more. Aged Barolo or Barbaresco if red; a mature white Burgundy if not.
Explore our Italian wines, whites and reds.
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