Home >Recipes >Risotto al Barolo

Serves: 4

• 12 cups chicken stock (low-sodium, if canned)
• 1/3 cup filtered extra-virgin olive oil
• 1 cup minced onion
• 3 cups arborio rice
• 1 cup dry white wine
• 1/2 cup Barolo wine
• 3 tbsp unsalted butter
• 1/2 cup grated Parmigiano (Parmesan) cheese
• gray salt and black pepper, to taste

Preparation Time: 20 minutes
Cooking Time: 30 minutes

Bring chicken stock to a boil in a large saucepan; reduce to a simmer and hold at that temperature while preparing risotto.

Heat olive oil in a 4-quart saucepan. Add onion and sauté over medium-low heat until it is soft and translucent but not at all browned. Add rice and continue to sauté, coating rice with the oil, until grains are lightly toasted, about 4–6 minutes. Adjust heat as necessary to keep pan temperature relatively constant. Add white wine and stir until it is almost completely absorbed.

Begin adding simmering stock to rice, one ladleful at a time, stirring the rice constantly and continuing to cook at a constant low simmer. Add more stock each time the last addition is nearly, but not completely, absorbed.

About 15 minutes after you begin adding stock, test the rice by biting into a grain. It is done when it is almost cooked but still al dente, you should be able to feel a little “bite” in the middle of the grain, but it should not taste uncooked or gritty. Don’t worry if you have not used all the stock. Stir in the Barolo wine as the last addition of stock, adding a little additional stock, if needed, to make a creamy risotto that is slightly loose. (It will firm up a bit as it sits.)

Remove risotto from heat and stir in butter and cheese until melted. Adjust seasoning as necessary with salt and pepper. Cover for two or three minutes, then transfer to a warmed platter or individual, warmed shallow bowls. Serve immediately.