It’s still winter and it’s still a good time for comfort food in front of a roaring fire. This week, let’s look at risotto. [level-members]
This sausage and parsley risotto is an excellent choice, though of course there are nearly as many variations as their are grains of rice in the world. (I may be exaggerating slightly.)
And your wine choice will depend on what you vary. A rich, buttery Chardonnay can work well as many risottos are rich and buttery. A lighter red can work well, and Italian wines are rarely a bad choice.
In this case, depending on the sausage I found, I’d probably opt for a Barbera. Your mileage may vary, of course, so feel free to tailor what your share with your audience to your own tastes and the wines you stock.