red wine & chantarelle mushroom risotto question

Planning on making chantarelle risotto tonight - very basic, will be using the liquid the chantarelles were reconstituted in mixed with the chicken stock for flavour, but also want a splash of red wine in it (afterall, as some chef once said, risotto without wine is just wet rice). So, what would work best? I've got a fairly good selection at home so which grape, new or old world, even region would you suggest? Thanks