Saffron Seafood Risotto
Saffron seafood risotto
Mourvèdre-based rosé has savory depth, bright acidity, and gentle structure that complement saffron’s earthy richness while keeping the dish lifted and not heavy.
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Arancini (Italian Fried Rice Balls)
Arancini are Italian fried rice balls, typically made from leftover risotto. They’re coated in breadcrumbs and deep-fried until golden and crispy.
Inside, they’re often stuffed with mozzarella, meat ragù, or peas, but fillings can vary widely. The name “arancini” means “little oranges” in Italian, named for their round shape and golden color.
They’re crispy on the outside, creamy and savory on the inside—perfect as a snack, appetizer, or street food.
Frappato pairs well with arancini because its bright acidity and red fruit notes cut through the richness of the fried rice and cheese, keeping each bite fresh.
Frappato pairs well with arancini because its bright acidity and red fruit notes cut through the richness of the fried rice and cheese, keeping each bite fresh.
Lemon and dill risotto topped with grilled scallops
Hungarian Pinot Blanc pairs with lemon and dill risotto topped with scallops because its crisp acidity complements the citrus, its herbal notes enhance the dill, and its minerality and light body balance the creamy risotto and sweet scallops perfectly.
Seafood Risotto
Mushroom Risotto
Risotto /rɪˈzɒtoʊ/ (Italian: [riˈzɔtto] or [riˈsɔtto]) is a northern Italian rice dish cooked in a broth to a creamy consistency. … Many types of risotto contain butter, wine, and onion. – Wikipedia
