Risotto with Barolo
- 35 minutes
- Medium
- First Courses
Ingredients: Per 6 servings
- 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:
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.
