Risotto: a star of Italian cuisine

The French love this Italian dish, which, according to legend, was first served in 1574 at the wedding of the daughter of a great Milanese master glassmaker. The first Milanese saffron rice would have been created on this occasion. At the time, the term used to describe this dish was “riso”; the word “risotto” arrived a few centuries later.

This dish has spread far beyond Italy’s borders, and is now available in a wide range of recipes. What gives risotto its creamy texture is its unique cooking technique. After marinating in a fatty substance, a broth is poured over the rice, gradually, ladle by ladle, until the rice is completely cooked. This is the “wetting” stage.

As we all know, there are many versions of this dish, some with vegetables, some with meat, some with cheese, some with fish… Today, we’re interested in risotto with scallops. The texture and taste of the scallops are a perfect match for the risotto’s fat, onions and Parmesan.

Which wines go with scallop risotto?

This delicious dish calls for the right white wines to enhance its flavors and bring out its freshness.

A Puligny Montrachet

Risotto de Saint-jacques goes perfectly with a more mature white wine such as Puligy Montrachet. This Burgundy wine reveals subtle vegetal, fern and hawthorn aromas on the nose. Added to this are notes of marzipan, green apple, honey and butter. Its body, bouquet and incredible concentration make it an ideal accompaniment to scallop risotto.

A Chablis Grand Cru

This appellation concerns the most prestigious terroirs and covers some 100 hectares. The wines produced here are inimitable. Buttery aromas of warm croissant, flinty minerals and gunflint, and nuances of honey, toasted almond and dried fruit intermingle. This aromatic palette is accompanied by a perfect balance between acidity and fatness. This undeniably charming wine will be surprisingly delicious alongside our scallop risotto.

An Arbois Blanc

Savagnin, the flagship grape of Arbois white wines, produces a white wine with a strong personality. It seduces with its golden color, evoking aromas of dry walnut, green apple and orange peel. Its roundness and opulence will charm you as an accompaniment to your scallop risotto: a true harmony of taste is created upon tasting.