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Risotto al Barolo recipe

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Created by Nico Pizzimenti

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Cuisine: Italian
Prep Time: 5 min(s)
Cook Time: 20 min(s)
Serves 6

This dish has origins in northern Italy, specifically Eastern Piedmont, where rice paddies are abundant.

Ingredients

100g butter (plus 1 tbsp)
1 brown onion, finely chopped
500g rice (we suggest Carnaroli)
3 glasses of aged Barolo Wine (or Shiraz)
Vegetable or chicken stock
White pepper
Salt
3 tbsp Parmigiano-Reggiano

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Preparation

In a saucepan, heat 1 tablespoon of butter and the onion. Cook until golden. Add the rice and stir to coat the grains. Add 1 cup of Barolo Wine and simmer over low heat. Continue cooking the rice, gradually adding the stock, salt and pepper, and the remaining wine.

Cook, stirring occasionally, for 15-18 minutes.

Add the butter and Parmigiano-Reggiano. Mix the risotto well and serve hot.

If you enjoyed this Risotto al Barolo recipe then browse more Italian recipes, rice recipes, vegetarian recipes, vegetarian recipes and our most popular hainanese chicken rice recipe.

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