Risotto al Barolo Recipe Guide

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Risotto al Barolo

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Course Main Course

Cuisine Italian

Equipment

• Equipment Needed
• Large skillet or saucepan
• Wooden spoon
• Ladle
• Grater

Ingredients

  

• Ingredients
• 1 ½ cups Carnaroli or Arborio rice
• 1 medium onion finely chopped
• 2 tablespoons unsalted butter
• 1 cup Barolo wine or high-quality substitute like Nebbiolo or Barbera
• 4 cups chicken or vegetable stock kept warm
• ½ cup grated Parmigiano Reggiano cheese
• Salt and freshly ground black pepper to taste
• Optional: fresh herbs e.g., thyme or additional grated Castelmagno cheese for garnish

Instructions

 

• Step-by-Step Instructions
• Prepare the Base (Soffritto)
• Heat half the butter in a large skillet over medium heat. Add the onion and sauté until soft and translucent.
• Toast the Rice (Tostatura)
• Add the rice to the skillet, stirring for 2-3 minutes until it becomes slightly translucent at the edges.
• Deglaze with Wine
• Pour in the Barolo wine and stir continuously until the wine is absorbed, imparting its vibrant color and rich flavor.
• Cook with Stock
• Gradually add the warm stock, one ladle at a time, stirring constantly. Allow each addition to absorb before adding the next. This step will take about 15-18 minutes.
• Finish with Cheese and Butter (Mantecatura)
• Once the rice is al dente, stir in the remaining butter and grated Parmigiano Reggiano. Season with salt and pepper.
• Rest and Serve
• Let the risotto stand for 5 minutes, then serve hot. Garnish with extra cheese, fresh herbs, or a splash of Barolo for a dramatic flair.
• Variations and Tips
• Add Protein: Incorporate sausage, stewed veal, or bone marrow for a heartier version.
• Vegetarian Option: Use vegetable stock and finish with porcini mushrooms or roasted vegetables.
• Cheese Substitution: Replace Parmigiano with Castelmagno or Pecorino Romano for a unique twist.
• Wine Alternatives: Nebbiolo or Barbera can replace Barolo, maintaining the dish's authenticity.

Keyword Risotto al Barolo

Risotto al Barolo, a culinary gem from the Piedmont region of Italy, celebrates the bold and velvety flavors of Barolo wine. This luxurious dish encapsulates the essence of Italian risotto while incorporating the unique depth of one of Italy’s finest red wines. From my own personal experience, this dish not only tastes divine but also impresses as an elegant centerpiece for any meal. Let me show you how I make this traditional recipe step by step.

Notes on What to Expect

Risotto al Barolo should be creamy yet slightly firm to the bite. The wine imparts a deep ruby hue and a robust flavor, harmonized by the buttery, cheesy finish. Serve with a glass of the same wine for a complete sensory experience.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Time to Stand: 5 minutes
• Total Time: 45 minutes
• Ease of Cooking: Intermediate
• Servings: 4
• Calories: ~450 per serving
• Cost of Ingredients: Moderate to high (due to Barolo wine)
• Cuisine: Italian
• Course: Main Course
• Equipment Needed:
  • Large skillet or saucepan
  • Wooden spoon
  • Ladle
  • Grater
  • > Go get the must-have equipment and ingredients for making a Savory  #Risotto al Barolo now.

Ingredients

• 1 ½ cups Carnaroli or Arborio rice
• 1 medium onion, finely chopped
• 2 tablespoons unsalted butter
• 1 cup Barolo wine (or high-quality substitute like Nebbiolo or Barbera)
• 4 cups chicken or vegetable stock, kept warm
• ½ cup grated Parmigiano Reggiano cheese
• Salt and freshly ground black pepper to taste
• Optional: fresh herbs (e.g., thyme) or additional grated Castelmagno cheese for garnish
• > Go get the must-have equipment and ingredients for making a Savory  #Risotto al Barolo now.

Step-by-Step Instructions

1. Prepare the Base (Soffritto)
   • Heat half the butter in a large skillet over medium heat. Add the onion and sauté until soft and translucent.
2. Toast the Rice (Tostatura)
   • Add the rice to the skillet, stirring for 2-3 minutes until it becomes slightly translucent at the edges.
3. Deglaze with Wine
   • Pour in the Barolo wine and stir continuously until the wine is absorbed, imparting its vibrant color and rich flavor.
4. Cook with Stock
   • Gradually add the warm stock, one ladle at a time, stirring constantly. Allow each addition to absorb before adding the next. This step will take about 15-18 minutes.
5. Finish with Cheese and Butter (Mantecatura)
   • Once the rice is al dente, stir in the remaining butter and grated Parmigiano Reggiano. Season with salt and pepper.
6. Rest and Serve
   • Let the risotto stand for 5 minutes, then serve hot. Garnish with extra cheese, fresh herbs, or a splash of Barolo for a dramatic flair.

Variations and Tips

• Add Protein: Incorporate sausage, stewed veal, or bone marrow for a heartier version.
• Vegetarian Option: Use vegetable stock and finish with porcini mushrooms or roasted vegetables.
• Cheese Substitution: Replace Parmigiano with Castelmagno or Pecorino Romano for a unique twist.
• Wine Alternatives: Nebbiolo or Barbera can replace Barolo, maintaining the dish’s authenticity.
• > Go get the must-have equipment and ingredients for making a Savory  #Risotto al Barolo now.

Nutritional Information (Per Serving)

• Calories: 450
• Protein: 10g
• Carbohydrates: 60g
• Fat: 15g

So….

I hope this guide has made preparing Risotto al Barolo seem a little less daunting! Have you tried it before, or does this guide inspire you to give it a shot? Please, be honest, and let me know in the comments below. I love hearing feedback from real people like you, so don’t hesitate to leave your thoughts!