Risotto with Barolo

Regional name: One of Cavour’s favourites

Time
35 minutes
Difficulty
Medium
Course
First Courses
Italian Region
Piemonte

Ingredients

Servings 6

1 lb Carnaroli rice
1 ¾ oz butter
1 onion, finely chopped
grated Parmigiano Reggiano cheese
2 cups Barolo wine
meat broth to taste
1 bay leaf

Preparation

15 minutes preparation + 20 minutes cooking

In a saucepan, brown some chopped onion in butter with a bay leaf; then add the rice and allow it to absorb the flavours. Pour the wine and allow to evaporate; cook the risotto stirring and adding the meat stock little by little. Remove from the heat and stir in a knob of butter and the grated cheese; serve piping hot.