Risotto al Barolo

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Risotto al Barolo

Risotto al Barolo


  • 320g of Carnaroli rice
  • 1/2 l of Barolo wine
  • 1/2 l of hot vegetable broth
  • 40g of butter, plus some extra at the end of the cooking, to taste
  • 1/2 onion
  • Grated Parmesan cheese to taste
  • Salt and pepper to taste


Take a high and capacious pot in which we begin to cook the vegetable broth, which is essential when cooking rice.

Meanwhile, put a pan on a stove to melt the butter. Chop the onion into cubes and, as soon as the butter is melted, pour it into the pan. After two or three minutes, add the rice and toast it for a few minutes.

At this point, pour the Barolo and stir with a wooden ladle, raising the flame. When the wine starts to simmer, lower the heat again while waiting for it to absorb well.

Remove the vegetable broth from the heat and then add it, little by little to the rice, pouring more only when the rice is drying too much. In this way, you avoid finding yourself with a risotto which will be too loose. Season with salt and let it cook for 20 minutes in total.

Once the rice is cooked, turn it off and whisk adding a little pepper and Parmesan to taste. We mix the ingredients well and finally add a little butter.

Wine to pair this recipe with: Dolcetto d’Alba

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