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Risotto with Barolo

  • 45 minutes
  • Medium
  • First Courses

Ingredients: Per 6 servings

  • 1 lb Rice
  • 1 onion
  • 1 ¾ oz butter
  • 1 leaf of bay leaves
  • grated Parmigiano Reggiano cheese
  • 2 cups Barolo wine
  • salt


Chop the onion finely and then sauté in the butter with the bay leaf. Then pour in the rice, add the Barolo wine and allow to evaporate. Leave the risotto to cook diluting with the meat stock as necessary. When the cooking is finished, “al dente”, add a suitable quantity of butter and grated cheese. Serve hot.