My Barolo Risotto is the perfect fusion of rich flavors and Italian tradition. This classic Piedmont recipe combines the deep, robust taste of Barolo wine with creamy arborio rice and silky grated Parmesan cheese for a truly indulgent dish. Ideal for special occasions or a simple weeknight dinner, this risotto al barolo is both comforting and elegant, making it a standout on any table. Whether you're looking to impress guests or enjoy a luxurious meal at home, this dish is sure to please with its decisive taste and perfect al dente texture.
This Barolo Risotto recipe holds a special place in my heart, as it brings back memories of my visit to the Piedmont region and the charming town of Barolo itself. Walking through the vineyards where the renowned Nebbiolo grape is cultivated and tasting some of Italy’s greatest wines right at the source was an unforgettable experience.
Looking for more risotto recipes? Try my Butternut Squash Risotto, Tomato Risotto, Mushroom Risotto, Seafood Risotto, and Spring Risotto.
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🌟 Why You'll Love this Recipe
- Rich and Bold Flavors: This Barolo Risotto brings together the deep, robust taste of Barolo wine with the creamy texture of arborio rice. It’s a dish that feels indulgent yet comforting, perfect for anyone who loves bold flavors and a little taste of Italy in their meals.
- Simple and Impressive: Even though it tastes luxurious, this recipe is actually really easy to make. With just a few ingredients and straightforward steps, it’s great for both busy weeknights or when you want to impress guests without spending all day in the kitchen.
🥘 Ingredients
- Barolo Wine – The key ingredient of this risotto, Barolo wine adds a deep, rich flavor and a bold, robust aroma that makes the dish truly special. Barolo Wine is known as the King of Reds so it can be a bit pricey at some location. I like grabby a $15 bottle at Trader Joe's. See my note below on what other Italian wines can be used.
- Arborio Rice – Arborio rice is the perfect choice for risotto, thanks to its high starch content, which gives the dish its creamy texture. The round grains absorb the Barolo wine and hot stock beautifully while maintaining a firm bite (al dente) in the center.
- Butter – Divided into two portions, butter adds creaminess and richness to the risotto. It’s used first to sauté the onion, and then again to finish the dish, giving the risotto its silky smooth texture.
- Small Onion – Finely chopped small onion provides the savory base for the risotto. When sautéed in butter over medium heat, it softens and releases a sweet, aromatic flavor that complements the richness of the Barolo wine. You can also saute a minced garlic clove with the onion.
- Beef Stock – Warmed beef stock is gradually added to the rice to create the creamy consistency of the risotto. Its rich flavor enhances the depth of the dish and balances the boldness of the Barolo wine.
- Grated Parmesan Cheese – Parmesan cheese adds a salty, nutty flavor that rounds out the richness of the risotto. Stirred in at the end, it helps achieve that classic creamy texture and irresistible flavor.
See recipe card for quantities.
🔪 Step by Step Instructions
Sauté the Onion: In a high-sided saucepan, melt 1 tablespoon of butter over medium heat. Add the finely chopped small onion and sauté for about 5 minutes, or until soft and translucent.
Toast the Rice: Add 1 ½ cups (10.5 oz) of arborio rice to the sautéed onion. Stir with a wooden spoon to coat every grain in butter, allowing the rice to toast for 1-2 minutes.
Add the Barolo Wine: Gradually pour in 1 ½ cups (12.7 fl oz) of Barolo wine (about half a bottle). Stir continuously for about 5 minutes, or until the wine is fully absorbed and the rice takes on a deep, rich color.
Add Stock Gradually: Slowly add 2 ¼ cups (18 fl oz) of hot beef stock, one ladle at a time. Stir frequently to prevent the rice from sticking and to help release the starches. Let the rice absorb most of the stock before adding more. This process will take about 15-20 minutes.
Check for Al Dente Texture: Continue adding stock and stirring until the rice is creamy and tender on the outside, but still slightly firm to the bite (al dente). The consistency should be creamy but not soupy.
Finish with Butter and Parmesan: When the rice is cooked, stir in the remaining 1 tablespoon of butter and 3 tablespoons of grated Parmesan cheese. Mix until everything is well combined and the risotto is silky.
Let the Risotto Rest: Remove the risotto from the heat and cover the pot partially with a lid. Let it rest for 5 minutes to allow the flavors to meld and the risotto to thicken slightly.
Serve: After resting, give the risotto a gentle stir and serve immediately. The risotto should hold its shape but still spread slightly when spooned onto a plate.
👩🏼🍳 Chef's Tips
- Use Room-Temperature Barolo Wine – Let your Barolo wine reach room temperature before adding it to the risotto. Cold wine can shock the rice and slow down the cooking process, whereas room-temperature wine will blend more smoothly and enhance the flavor.
- Warm the Stock – Always use hot beef stock when making risotto. Adding cold stock will interrupt the cooking and prevent the rice from achieving its creamy texture. Keep your stock warm in a separate saucepan over low heat throughout the process.
- Stir Frequently – Stirring is key to creating creamy risotto. As you slowly add the stock, stir frequently with a wooden spoon to help the rice release its starches, giving the dish its signature creamy consistency.
- Cook the Rice Al Dente – Be sure to taste the rice as you cook. You want the grains to be al dente, meaning tender on the outside with a slight firmness in the center. This texture is what makes a good risotto.
- Finish with Butter and Parmesan – Stirring in the remaining butter and Parmesan cheese at the end adds richness and helps bring the risotto to a smooth, velvety finish. Let the risotto rest for a few minutes after removing from heat to allow the flavors to meld.
- Season at the End – Taste the risotto just before serving and adjust the seasoning with salt. Since the stock and Parmesan add saltiness, it's best to wait until the end to avoid over-seasoning.
📖 Substitutions & Variations
Different Wines – If you don't have Barolo wine, you can substitute with another bold red wine like Nebbiolo or even a robust Cabernet Sauvignon. These wines will still add richness, though the flavor may be slightly different. For a lighter twist, try using white wine, like a dry Chardonnay, which will create a less intense but still delicious risotto.
Vegetable or Chicken Broth – If you prefer a lighter flavor, you can substitute beef stock with vegetable or chicken broth. Vegetable stock will keep the dish vegetarian while chicken broth will add a subtle richness without overpowering the wine’s flavor.
Olive Oil Instead of Butter – To make the recipe dairy-free or just a bit lighter, swap the butter for olive oil. Olive oil will still provide a rich texture, though it may have a slightly less creamy finish.
Parmesan Alternatives – If you want to keep the dish vegetarian or dairy-free, you can use nutritional yeast or a plant-based Parmesan alternative. These will give a cheesy, umami flavor without using traditional Parmesan.
Add Sautéed Mushrooms – For a deeper, earthy flavor, consider adding sautéed mushrooms. They pair beautifully with the Barolo wine and will add a rich, umami layer to the dish. Simply sauté them in olive oil and stir them in at the end before serving.
Herb Variations – For a fragrant twist, try adding fresh herbs like thyme or rosemary along with the onion. Thyme adds a subtle lemony flavor, while rosemary will bring a piney, aromatic touch that complements the richness of the Barolo.
🍴 Serving Suggestions
Wine Pairing – For the perfect match, serve this Barolo Risotto with the same Barolo wine used in the dish. Its bold, robust flavors enhance the richness of the risotto. If you're looking for a lighter option, a Langhe Nebbiolo offers a slightly fresher take on the classic pairing, while still complementing the deep flavors of the risotto.
Grilled Meat or Steak – This risotto pairs beautifully with grilled meats, particularly a well-seasoned steak or lamb chops. The richness of the Barolo wine in the risotto enhances the savory, smoky flavors of the meat, creating a luxurious and satisfying meal.
Roasted Vegetables – For a lighter, vegetarian-friendly pairing, serve the risotto alongside roasted vegetables like asparagus, Brussels sprouts, or carrots. The caramelized, earthy flavors of the vegetables balance the creamy richness of the risotto, adding color and texture to the meal.
Crispy Sage or Fried Mushrooms – Add a garnish of crispy fried sage leaves or sautéed mushrooms for an extra layer of flavor and texture. The earthy, slightly crispy addition will elevate the dish and provide a pleasant contrast to the creamy risotto.
Warm Crusty Bread – A side of warm, crusty bread is a perfect accompaniment to this rich risotto. It’s great for soaking up any extra sauce or enjoying between bites of the creamy rice. Choose a rustic Italian loaf or a sourdough for added texture and flavor.
💭 Recipe FAQs
Yes, if you don't have Barolo wine, you can substitute it with another robust red wine like Nebbiolo, Barbera, or even a good-quality Cabernet Sauvignon. These wines have bold flavors that work well in the risotto. However, Barolo’s distinctive depth and richness will add a special touch to the dish, so it's worth trying if you can find it.
The risotto is done when the rice is creamy but still al dente, meaning tender on the outside with a slight firmness in the center. The consistency should be creamy, not soupy. To check, spoon a small amount of risotto onto a plate—it should spread slightly but hold its shape. Taste a few grains to ensure the texture is just right before serving.
🥣 Storage & Reheating
Storage: Barolo Risotto keeps well for up to 3 days when stored in an airtight container in the fridge. Be sure to let the risotto cool completely before refrigerating to maintain its creamy texture and prevent it from becoming too mushy.
Freezing: I don't recommend freezing the Barolo risotto as the texture of the rice will change. This is best enjoyed fresh!
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🥗 Pairing Recommendations
Did you make this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating & comment below to let me know how it came out. Thanks for visiting!
📋 Recipe
Barolo al Risotto (Italian Risotto with Wine)
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Equipment
- High-sided saucepan or sauté pan
- Wooden spoon or silicone spatula
- Ladle
- Measuring cups and spoons
- Knife
- Cutting board
- Grater (for Parmesan cheese)
- Heatproof lid
Ingredients
- 1 small onion finely chopped
- 2 tablespoons butter divided
- 1 ½ cups Arborio Rice or Carnaroli risotto (10.5 oz)
- 1 ½ cups Barolo wine (12.7 fl oz or half bottle)
- 2 ¼ cups beef stock warmed (18 fl oz)
- 3 tablespoons Parmesan cheese grated
- Salt to taste
Instructions
- Sauté the onion: In a high-sided saucepan, melt 1 tablespoon of butter over medium heat. Add 1 finely chopped small onion and sauté until soft and translucent, about 5 minutes.
- Toast the rice and add wine: Add 1 ½ cups (10.5 oz) of Arborio or Carnaroli rice to the onion, stirring well to coat every grain in butter. Gradually pour in 1 ½ cups (12.7 fl oz) Barolo wine (about half a bottle.) Stir continuously for about 5 minutes, or until the wine is absorbed and the rice has a deep, rich color.
- Add stock gradually: Slowly add 2 ¼ cups (18 fl oz) of hot beef stock, one ladle at a time. Stir frequently to prevent sticking and ensure the rice cooks evenly. Stirring helps release the starches that make risotto creamy. This process should take about 15-20 minutes. The rice should be soft on the outside but still slightly firm to the bite (al dente), and the consistency should be creamy, not soupy.
- Finish with butter and Parmesan: When the rice is almost done, stir in the remaining 1 tablespoon of butter, 3 tablespoons of grated Parmesan cheese, and salt to taste. Remove from heat and cover the pot partially with a lid. Let the risotto rest for 5 minutes before serving. This allows the flavors to meld and the risotto to thicken slightly before serving. The risotto is ready when the rice is creamy and holds its shape, but still spreads slightly when spooned onto a plate.
Notes
🌡️ Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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