August 25, 2017

Risotto Recipe Made With Luna Chardonnay

Excitedly, we are on a cusp of a new season in Napa Valley. While the days are still filled with sunshine, the mornings are becoming crisper and a hint of fall can be sensed in the air. To celebrate the coming of this much loved season, Luna has some exciting wines in our lineup paired with some yummy recipes from our Estate Chef Mercedes. This risotto is one our fall favorites – made with Luna’s 2015 Estate Dijon Chardonnay. Pick up a bottle and try the recipe tonight!

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Average: 3.5/5
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Serving Size: 4-6


  • 8 cups chicken broth, low sodium
  • 2 tablespoons olive oil
  • 1 shallot, diced
  • 1 garlic clove, minced
  • 2 tablespoons butter
  • Salt and pepper
  • 2 cups Arborio rice
  • 1/2 cup Luna Estate Chardonnay
  • 1/2 cup fresh Parmesan cheese, grated


  1. Heat the chicken broth in a medium saucepan and keep warm over low heat.
  2. Coat a saucepan with olive oil and 1 tablespoon of butter. Sauté the shallot and garlic clove. Add the rice and stir quickly until it is well-coated and opaque. Stir in wine and cook until it is nearly all evaporated.
  3. Now, with a ladle, add 1 cup of the warm broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy, not mushy. Stir in Parmesan cheese, cook briefly until melted. Finish off by stirring in remaining tablespoon of butter. Season with salt and pepper to taste. Serve immediately.


A wooden spoon is a must for making great risotto (and patience). If desired, stir in optional vegetable before the parmesan and butter, such as sautéed mushrooms, frozen peas or summer corn off the cob.

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