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#Risotto al Barolo #Risotto al Barolo Recipe Guide Introduction

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