Risotto al Barolo: the recipe for the first refined and aromatic typical Piedmontese
Ingredients
Extra virgin olive oil
He Barolo risotto it’s a first delicious and intense taste, typical of Piedmontese cuisine. The protagonist of the recipe is the fine and full-bodied red wine of Langhe which, thanks to its full and enveloping flavor, will give the dish an unmistakable fragrance and aroma. To bring it to the table, you will need a few simple ingredients: once gate Carnaroli rice made with oil and shallot, just pour the wine, let it absorb well and then cook everything with the vegetables soup boiling.
You will thus obtain a refined and successful dish, to be served in a lunch birthday or a cena with special guests. We chose to whip risotto with a knob of butter and a generous handful of grated parmesan, but if you prefer the typical flavors of the region, you can opt for Piedmontese toma or the Castelmagno Dop.
Barolo, who since 1980 has obtained the prestigious DOCG recognition, it is one of the few wines, along with Barbaresco, Soave and Bardolino, to take its name from one of the municipalities of origin in which it is produced: the small town of Barolo which, thanks to the favorable climatic conditions, allows the vine Nebbiolo thrive, ensuring an end product of the highest quality.
Find out how to prepare Barolo risotto by following the step-by-step procedure and tips. If you liked this recipe, also try the rabaton, agnolotti or paniscia Novarese.
How to prepare Barolo risotto
Step 1
Step 1
Prepare the vegetable broth. Clean the odors, cut them into pieces and transfer them to a saucepan with cold water; then put on the fire and simmer for about 1 hour 1. When done, turn off and set aside.
Prepare the vegetable broth. Clean the odors, cut them into pieces and transfer them to a saucepan with cold water; then put on the fire and simmer for about 1 hour 1. When done, turn off and set aside.
2nd step
2nd step
Heat a little oil in a pan 2.
Heat a little oil in a pan 2.
Step 3
Step 3
Add the chopped shallot and let dry over low heat 3.
Add the chopped shallot and let dry over low heat 3.
Step 4
Step 4
Add the rice and cook for a few minutes 4.
Add the rice and cook for a few minutes 4.
Step 5
Step 5
Pour in the Barolo and, when it has partially evaporated 5add a ladle of boiling vegetable broth.
Pour in the Barolo and, when it has partially evaporated 5add a ladle of boiling vegetable broth.
Step 6
Step 6
Pour in more vegetable stock, a ladleful at a time and until the liquid is completely absorbed, and cook the rice 6.
Pour in more vegetable stock, a ladleful at a time and until the liquid is completely absorbed, and cook the rice 6.
Step 7
Step 7
Halfway through cooking, season with salt and pepper seven.
Halfway through cooking, season with salt and pepper seven.
Step 8
Step 8
Once the rice is cooked, turn off the heat and add a knob of butter and grated parmesan 8.
Once the rice is cooked, turn off the heat and add a knob of butter and grated parmesan 8.
Step 9
Step 9
Stir gently with a wooden ladle 9.
Stir gently with a wooden ladle 9.
Step 10
Step 10
Arrange the risotto on individual plates tenbring to the table and serve.
Arrange the risotto on individual plates tenbring to the table and serve.
storage
Risotto al Barolo is eaten hot and at the time. Storage is not recommended.
