The Risotto with Barolo, a typical Piedmontese main course where Barolo is indeed one of the best wines with its dry and robust flavor giving the Risotto with Barolo a very decisive taste.
If you are a fan of simple yet full of flavor dishes, I recommend trying the Risotto with Barolo as soon as possible, and if you prefer, you can blend it at the end of cooking with some Piedmontese toma instead of Parmesan, and it will be truly amazing.
I also recommend trying the fennel risotto, another main course worth preparing, especially for its simplicity, just like the tomato risotto that even children enjoy.
Then if you like Piedmontese regional cuisine, you cannot not try the agnolotti or ravioli del plin, and the essential bagnet verd to accompany the mixed boiled meat and more.
In short, it is evident that my distant origins are Piedmontese, I love all these dishes and invite you to try them one by one.
Before going below the photo to discover how to prepare the Risotto with Barolo, I’ll leave you other risotto recipes below to try!!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Risotto with Barolo
- 1 1/2 cups Carnaroli rice
- 1 onion (small)
- 4 cups beef broth
- 7 oz Barolo wine
- 3 tablespoons extra virgin olive oil
- 3 1/2 tablespoons butter
- 1/3 cup Parmigiano Reggiano DOP (grated)
- 2 pinches salt
- to taste black pepper
Preparation of Risotto with Barolo
First, to prepare Risotto with Barolo, make the beef broth. You can follow my recipe found among the ingredients.
Keep it warm.
Peel, trim, and chop the onion into small pieces, then stew it in a pan with extra virgin olive oil until it becomes translucent.
Add the rice and toast it, stirring with a wooden spoon, until it becomes almost translucent, deglaze with Barolo and let it evaporate.
Continue cooking the risotto by adding 1 ladle of hot broth each time it dries out.
At the end of cooking, salt and pepper and off the heat, mix with butter and Parmesan, serve it hot and steaming.
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Other recipes
If you want to see other types of recipes you can return to HOME.
FAQ (Questions and Answers)
Can I replace Parmesan?
Yes, in this recipe diced Piedmontese toma works very well.
What can I use instead of onion?
You can use leek or scallion, finely chopped.
