Barolo red wine risotto, perfect for a romantic dinner, suitable for special guests to surprise them with a simple but very refined dish, easy to prepare and aesthetically unique one to look at.
For this preparation I recommend you to use a high-quality Barolo, a Noble red wine from Barolo area, Piemonte region.
Serves 4, Preparation time 10 mins, Cooking time 15 mins
- 400 g Carnaroli rice
2 and a half glasses of Barolo wine
2 small onion (1 for the broth, 1 for the rice)
1 lt. Vegetable broth: onion, carrot, celery and a bay leaf.
40 g. of grated Parmesan cheese
a knob of cold unsalted butter to whisk
three tablespoons extra Virgin olive oil (EVOO)
salt and black ground pepper to taste
Prepare the classic vegetable broth with carrot, onion, celery or vegetables you have to hand.
Cut finely the onion for the rice.
In a frying-pan add three tablespoons of EVOO with the chopped onion and, as soon as it becomes translucent, add the rice, stir briskly with a wooden spoon so that the grains are coated with the oil.
Now pour the Barolo wine and stir constantly
, especially while the hot stock gets absorbed, to prevent scorching. When the rice is almost dry start adding the stock, a ladle at a time, for 20 to 30 minutes or until the grains are tender but still firm to the bite, without being crunchy. Add a pinch of salt and cook together.
Stir continuously the rice to avoid it sticking to the pot.
Turn off the flame.
Season with a sprinkled of black ground pepper, a knob of cold butter to whisk, and the parmesan cheese, garnish with a little sprig of fresh thyme and serve.