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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.