Risotto al barolo

Risotto al barolo

By
From
Modern Italian Food
Serves
4
Photographer
Earl Carter

A risotto of the utmost simplicity, but, once again it is dependent on using the best ingredients. This time when you prepare the stock add, besides chicken, some beef bones and beef shin, so that the stock will be strong. I also recommend Parmigiano Reggiano.

Ingredients

Quantity Ingredient
40g butter
40ml olive oil
1 medium-sized brown onion, peeled and finely diced
200g italian risotto rice
250ml barolo, nebbiolo or a quality australian red
2 litres * golden chicken stock [rid:9937], kept simmering
salt and pepper
1 tablespoon butter
parmigiano reggiano

Method

  1. Heat the butter and oil in a heavy-based pan and cook the onion until soft. Add the rice and toast the rice by frying it until it has absorbed all the fat.
  2. Add a ladleful of red wine and simmer until it evaporates. Now add the stock and red wine, alternating, and making sure you don’t add too much wine at a time, as it will cool the risotto down. Stir constantly, until the rice is cooked, but each grain is still slightly firm in the centre.
  3. When the last of the stock has been absorbed, the risotto should be a lovely maroon colour. Adjust for salt and pepper and remove from the heat. Add the butter and cheese. Cover for 2 minutes to allow the butter and cheese to amalgamate.
Tags:
Stefano
de
Pieri
Stefanos
Stefano's
Mildura
chef
restaurant
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