Risotto al Barolo
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This is a Piedmontese variant on the simple risotto cooked up and down Italy. Its variation comes in the addition of the red Barolo wine (risotto is usually cooked with white wine), which takes its name from the medieval town of Barolo, in the province of Cuneo. Barolo is known to Italian wine enthusiasts as the ‘Wine of kings, and king of wines’ , with a smell described as ‘of tar and roses’ – when aged it often acquires a subtle orange flavour..
Ingredients (For 4 people)
300grms of suitable rice,
1/2 lt of meat broth,
1/2 lt of Barolo wine,
1 small onion,
3 spoons of grated Grana or Parmesan cheese,
Butter, and salt to taste.
Preparation:
Cut the onion into small pieces, simmer in a pot, over a low temperature, with butter for a couple of minutes.
Next, add more butter, and the rice. Mix the rice, butter and onion for a couple of minutes – this procedure is called the ‘tostatura‘ and is essential for a good risotto.
Next slowly start adding the red wine, stirring the rice to enable it to absorb the liquid without burning.
At the same time heat up your broth in a separate pot, so that it’s hot but not boiling, ready to be added to the risotto.
When the wine has been fully absorbed/evaporated, start adding the broth slowly, whilst also turning up the heat gradually. The same principle as with the wine occurs, stirring in the broth allowing the rice to absorb the liquid and cook, without allowing it to burn. The entire procedure should not be rushed (a half an hour or so is required).
When your broth has been fully absorbed, and the rice is cooked, the dish is ready to be served. Add cheese
Variants:
Some recipes in Piedmonte allow for the addition of sausage meat and/or Borlotti beans. The process is simple – cook your sausage/bean mixture separately, and add to the risotto mixture at the same time that you start adding broth.
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Tags: red wine dishes, risotto, Vegetarian
