Fabio Viviani's Barolo Red Wine Risotto

Mixed with goat cheese and topped with parm and pancetta.

Fabio Viviani's Barolo Red Wine Risotto
3 Large shallots, finely diced
2 Sticks unsalted butter
2 tbsp Kosher salt
2 tbsp Ground white pepper
1/4 cup Olive oil
6 oz Pancetta, sliced or diced
6 oz Goat cheese
1 lb Arborio rice
2 oz Walnuts
1/4 cup Parmesan cheese, grated
4 cups Red wine
1 Whole pork tenderloin
1 Bunch of rosemary
5 Large garlic cloves
1 Bunch of thyme

On medium fire, cook the shallots and pancetta in 1 stick of butter until caramelized. Add the walnuts and cook another minute. Add the rice and make sure it soaks up all the fat from the butter and the pancetta.

After the residual fat in the bottom of the pan is all absorbed by the rice, about 2 to 3 minutes, add enough red wine to cover the rice by about ½ inch. Slowly cook and stir on medium heat.

As the rice continues to absorb the wine, keep toppings off till the rice reaches the desired consistency and tenderness. If all wine is used, add some water to it if needed and season with salt and pepper.

Melt the remaining butter and 1 tablespoon olive oil in a pan with the rosemary, thyme, and the smashed garlic cloves. Pan sear the tenderloin after lightly seasoning it with salt and pepper.

Once the tenderloin has cooked and there is a good caramelization on all sides, let it rest for 5 to 10 minutes in the hot pan without heat.

Stir the goat cheese in the risotto. Slice the tenderloin and place it on the top of the rice. Top with parmesan cheese, as desired.


"Top Chef" fan favorite Fabio Viviani brought one of his best recipes to The Good Dish table. This risotto is cooked to perfection in red wine and mixed gently with goat cheese. Toppings of parmesan and pancetta bring it all together for a filling an elegant meal.

Pro Tip: Fabio uses a Barolo red wine, regarded as one of Italy's greatest wines! It's a rich, full-bodied wine with tannins and acidity.