Non-VegetarianPiemontese cuisine Main Course

Risotto al Barolo

Name: Risotto al Barolo
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Piemontese
Ingredients: 320 g carnaroli rice; 350 ml barolo wine; 1 l Beef stock; 1 piece Shallot; 60 g Unsalted butter; 50 g grana padano; 0.5 tsp Fine sea salt; 0.25 tsp freshly cracked black pepper

A rich Piedmontese risotto simmered in red wine until deep purple, finished with butter and Grana Padano cheese.

🇮🇹Italy· Piedmont

Prep: 10 min
Cook: 25 min
Total: 35 min
Servings: 4
Difficulty: Medium
Calories: 480 kcal

Ingredients

0 of 8 gathered

Servings

320 g carnaroli rice — or Arborio rice
350 ml barolo wine — or a good Langhe Nebbiolo, warmed slightly
1 l Beef stock — hot and well-seasoned
1 piece Shallot — finely chopped
60 g Unsalted butter — divided, kept cold
50 g grana padano — finely grated
½ tsp Fine sea salt — to taste
¼ tsp freshly cracked black pepper — optional, for finishing

Equipment

•Wide heavy-bottomed saucepan
•Ladle
•Wooden spoon
•Small saucepan for stock

Nutrition

Per serving, approximate

Calories: 480 kcal
fat: 15 g
carbs: 68 g
fibre: 2 g
protein: 11 g
calories: 480 kcal

Instructions

1
Keep the beef stock hot in a saucepan over low heat.
2
Melt twenty grams of butter in a wide heavy pan over medium heat.
3
Add the chopped shallot and cook until translucent and sweet.
4
Add the Carnaroli rice and toast until hot and translucent at the edges.
5
Pour in half of the wine and stir until fully absorbed by the rice.
6
Pour in the remaining wine and simmer gently until reduced and deep purple.
7
Add hot stock one ladle at a time, stirring steadily as each ladle absorbs.
8
Continue adding stock until the rice is tender with a slight bite, about sixteen minutes.
9
Remove the pan from the heat and rest for one minute.
10
Vigorously stir in the cold remaining butter and grated Grana Padano until creamy.
11
Adjust the seasoning with salt and serve immediately onto warm plates.

Chef's tips

Warm the wine slightly before adding it to the rice so you do not drop the cooking temperature. If Barolo is outside your budget, an entry-level Langhe Nebbiolo provides the identical grape character and rich colour. Ensure the stock is rich and hot throughout cooking.

Ingredient substitutions

Barolo wine → Langhe Nebbiolo or Gattinara
beef stock → rich vegetable or chicken stock
Grana Padano → Parmigiano Reggiano

Storage

Best enjoyed immediately; leftover risotto can be chilled in a sealed container for up to two days.

Reheating

Reheat gently in a saucepan with a splash of hot stock or pan-fry as crispy risotto patties.

Common mistakes to avoid

•Using cold wine which shocks the rice grains and ruins the starch release.
•Cooking with excessively tannic or oaky wine that turns bitter during reduction.
•Letting the pan dry out instead of keeping a fluid, wave-like texture.

Serving suggestions

Serve on flat warm plates so the risotto settles into a glossy wave.Pair with a glass of Piedmontese Nebbiolo or Barbera d'Alba.Accompany with braised beef cheeks or roast game bird.