Barolo al Risotto (Italian Risotto with Wine)
A rich and flavorful risotto made with Barolo wine, creamy Parmesan, and silky onions. Perfect for a special occasion or an indulgent dinner. Easy to prepare and luxurious in flavor!
Servings 4 Servings
Calories 433kcal
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
Keep the stock warm throughout the cooking process. Adding cold stock will disrupt the cooking and texture of the risotto.
Nutrition
Serving: 1Serving | Calories: 433kcal | Carbohydrates: 65g | Protein: 9g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 378mg | Potassium: 427mg | Fiber: 2g | Sugar: 2g | Vitamin A: 205IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 4mg