10 Surprisingly Tasty Recipes That Start With Leftover Wine

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There’s something special about a risotto that feels both elegant and comforting, and this version with white wine is no exception. The wine gives the Arborio rice a subtle brightness that balances out the richness of butter and Parmesan, while each spoonful remains creamy and decadent. It’s the kind of dish that turns a simple weeknight into something worth savoring, yet it’s fancy enough to serve at a dinner party. Try stirring in mushrooms or asparagus to take this dish up a notch!

Ingredients (for 4 servings):

• 1 ½ cups Arborio rice
• 1 small onion, finely diced
• 3 tbsp butter, divided
• 2 tbsp olive oil
• ½ cup dry white wine
• 4 cups chicken or vegetable broth, kept warm
• ½ cup grated Parmesan cheese
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large saucepan, heat 2 tbsp butter and olive oil over medium heat. Add onion and cook until softened, about 3 min.
2. Stir in Arborio rice and cook for 1-2 min. until lightly toasted.
3. Pour in white wine and cook, stirring, until mostly absorbed.
4. Add 1 ladleful of warm broth at a time, stirring frequently and letting each addition absorb before adding more. Continue until rice is creamy and tender, about 18-20 min.
5. Stir in remaining butter and Parmesan—season with salt and pepper to taste.
6. Garnish with parsley and serve immediately.