Wine, Grape and Goat Cheese Risotto

And this risotto with wine—it’s not your average dinner. Really, it’s not. It's a nod to Emilia-Romagna’s food scene. Gutturnio, a local red that's kinda tangy and fruity, is used right in the cooking. Yep, not just in your glass. The result? A dish with deep color and surprising flavor. Instead of just tasting like rice and cheese, you get these notes from the wine and grapes—which is great, and it all comes together in a super creamy way thanks to mantecatura—where the cheese is stirred in at the end. Seriously good stuff. Folks in Emilia-Romagna take their risotto pretty seriously, and this one shows off why. The mix of Gutturnio, fresh grapes, and creamy goat cheese gives this risotto with goat cheese a special twist, especially in the fall when those grapes are just right. There's something about the way the sweet grapes and the delicate cheese work together that makes every bite feel fancy, but still homey. Really, really homey.

Regional recipes like this risotto with grapes keep popping up at family tables across northern Italy, especially when it cools down. And look, grape risotto isn’t as famous as other styles, but in Emilia-Romagna, it's all about using local stuff. The Gutturnio wine brings out a deep color in the rice, while the goat cheese (caprino) gives it a rich, moist finish. Sautéed grapes on top add a crisp bite and make it look pretty cool, too. It's a great pick if you want something that feels a bit gourmet—yet is just following classic Italian risotto with wine traditions.

You’ll notice it’s not as heavy as other rice dishes. Thing is, the acidity from the wine keeps it bright, and the grapes sort of burst with every mouthful. Anyone into red wine risotto or searching for a new vegetarian take will love this one. Plus, you get to brag you made a real Emilia-Romagna at home. For real.