Barbera risotto, Roccaverano and hazelnuts. Ancient and new flavors of Langa. An origin rooted in the culture of tradition: not only in Piedmont, but in other regions farmers used and still use a glass of predominantly red wine in the soup, in ravioli and in rice. That soup changes color, changes taste, becomes heartening and then is drunk straight from the bowl so as not to lose a single drop.
Today a spoon is used; in local places around here you can still see someone asking for ravioli with wine.
A little indulgence granted to the taste of many. From this meeting also comes the classic Barbera risotto: not only a deglaze to soften the fat, but a wise dose to give body to the risotto, and in the case of Barbera also a beautiful ruby color; and if you add a pure Roccaverano fondue and toasted chopped hazelnuts… you can’t help but lick your lips. A little extra gem! A few shavings of truffle and you’ll surely hear cherubs singing in chorus!
Ah! In Langa, this gesture of adding wine to soup, ravioli, or meat broth used to be called “Fè la surbia”. Another typical saying from Vercelli goes: “Al ris, al nassa int l’aqua e ‘l mora int al vin” — Rice is born in water and dies in wine.
And I can only suggest other recipes using this exquisite raw material called rice!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking time: 25 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients — Barbera Risotto with Roccaverano and Hazelnuts
Rice, Barbera wine and toasted hazelnuts. With three ingredients an explosion of flavor!
- 1 1/2 cups Carnaroli rice
- 1 2/3 cups Barbera wine (I prefer and recommend a full-bodied one!)
- 14 oz goat cheeses (Raw milk Roccaverano, indeed 😋!)
- 1/2 cup goat milk
- 8 1/2 cups meat broth
- to taste salt
- to taste olive oil
Useful Tools — Barbera Risotto with Roccaverano and Hazelnuts
A pan for risotto, plates, glasses, cutlery… And you’ll find much more in the Buying Tips section
- Tegami
Steps — Barbera Risotto with Roccaverano and Hazelnuts
Making a risotto is relatively simple but hides a few pitfalls: it can stick to the bottom — a double-bottom pan helps — and you need to pay attention during toasting; when the rice begins to change color, it’s better to deglaze with hot liquid. In this specific case I add the wine at room temperature. I chose not to make a soffritto with onion in this risotto; a good olive oil will serve as the base.
Heat the oil and add the rice. Stir continuously and gently.
Deglaze with the wine, adding it little by little in the recommended quantity. Then continue cooking and moisten with hot broth. Leave the risotto slightly loose (all’onda).
During cooking, blend the Roccaverano with the warm milk until you obtain a creamy sauce.
At the end of cooking, transfer to the serving dish, finish with the cheese sauce and the toasted hazelnuts coarsely chopped (not too fine).
Serve very hot and enjoy slowly!
A few extra tips
Blend the robiola (Roccaverano) into the warm milk to heat and soften the cheese. If you use a lightly aged cheese it will have a delicate flavor; if you prefer a bolder taste I recommend a slightly aged Roccaverano but not too old, so as not to cover the wine’s aromatic notes. I recommend a full-bodied Barbera of good vintage to get a top result! I do not recommend adding Parmesan or similar cheeses so as not to disperse the original flavor. As suggested above, a few shavings of truffle will provide an extra enhancing touch.
