The Risotto with Barolo with almond and wild fennel brittle kicks off the fourth edition of the long-standing column “Around the World in 80 Dishes”.
Barolo is undoubtedly one of Italy’s excellences worldwide.
✔✔ It can be called Barolo: – the wine produced from 100% Nebbiolo grapes from 11 Piedmontese municipalities: Barolo, Castiglione Falletto, and Serralunga d’Alba and parts of the territories of La Morra, Monforte d’Alba, Roddi, Verduno, Cherasco, Diano d’Alba, Novello, and Grinzane Cavour in the province of Cuneo. – it must age for at least 38 months, 18 of which in wood (62 months, of which 18 in wood, for Barolo Riserva).
✔✔ Garnet red in color with orange reflections, it is intense and persistent on the nose, with a complex olfactory heritage that tends to favor, depending on the evolutionary state, fruity and floral notes like violet and vanilla or tertiary notes like spices.
✔✔ Barolo wine began to appear around the mid-19th century, originating from the town of the same name in the Langhe, in the Province of Cuneo, with estates and cellars already home to the castle of the marquises Tancredi Falletti and Giulia Colbert Falletti di Barolo.
- Difficulty: Medium
- Cost: Expensive
- Rest time: 5 Minutes
- Preparation time: 5 Minutes
- Portions: 2 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 6 oz Arborio rice
- 1 onion
- to taste extra virgin olive oil
- to taste meat broth (or vegetable)
- 2 cups Barolo
- 1 oz almond flakes
- to taste wild fennel (fresh)
Steps
After preparing a sauté with extra virgin olive oil and onion, pour in the rice.
Cook the rice first with the Barolo (about 2 cups) and then by gradually adding the broth. Keep it al dente.
Prepare the almond brittle by toasting the flakes along with the wild fennel in a pan.
Then decorate the risotto with the almond brittle.
Variants:
In the Asti Monferrato, for example, there is an identical recipe where the rice is deglazed with Barbera.
For the recipe, it is recommended to use a young Barolo wine.
