Vegetarian
Risotto
Freshness to brighten the creaminess, with enough substance to stand up to Parmesan, vegetables or mushrooms.
The pairing
Why it
works.
Risotto calls for a wine that can accompany its creamy texture without adding heaviness. Good acidity is often the best starting point: it refreshes the palate between bites while a touch of roundness allows the wine to remain present against the rice, butter and Parmesan.
The garnish then refines the choice. With vegetables or herbs, seek more freshness. With mushrooms, earthy and savory notes become interesting. A very rich risotto or one generously laden with Parmesan can handle a white with a bit more body.
In practice
Start with the texture rather than the main ingredient: the risotto’s creaminess calls for freshness. Then adapt the wine to the garnish. The richer, more buttery or Parmesan-heavy the dish becomes, the more the wine can gain in weight; with mushrooms, also look for a more savory, earthy profile.
In the glass
What to
look for.
The LPV selection
Four bottles
for this dish.
A selection chosen from our bottle library based on their profile and affinity with this dish.
We don’t have an alcohol-free bottle to recommend with this dish yet. Our selection is growing.
What to avoid
Soft or overly oaky whites and powerful or tannic reds, which can make the whole dish heavy or overpower the risotto’s delicate texture.
When serving
Avoid serving white wine ice-cold: around 10–12 °C it will retain its freshness while better revealing its texture and aromas.