Barolo Wine Risotto

Ingredients

• 320 g Carnaroli rice
• 500 ml Barolo wine
• 1 l Beef broth
• 1 Onion
• 70 g Butter
• 60 g Parmigiano reggiano
• 1 Bay leaf
• 1 pinch Salt
• 1 pinch Black pepper

Steps

1. Bring the beef broth to a gentle simmer in a saucepan and keep it hot over low heat throughout cooking.
2. Finely chop the onion.
3. In a wide heavy-bottomed pan, melt half the butter over medium-low heat and sweat the onion with the bay leaf until soft and translucent, about 6-7 minutes, without letting it colour.
4. Add the Carnaroli rice and toast it, stirring, for 2-3 minutes until the grains are hot and the edges turn translucent.
5. Pour in about three-quarters of the Barolo and let it bubble, stirring, until the alcohol evaporates and the rice takes on a deep violet colour.
6. Begin adding the hot broth one ladleful at a time, stirring often and waiting until each addition is nearly absorbed before adding the next.
7. Continue for about 15 minutes.
8. Halfway through cooking, pour in the remaining Barolo to deepen the colour and flavour.
9. Carry on with the broth until the rice is al dente and creamy, about 16-18 minutes total.
10. Remove from the heat, discard the bay leaf, and let the risotto rest for 1 minute.
11. Mantecare: vigorously beat in the remaining cold butter and the grated Parmigiano until glossy and creamy.
12. Season with salt and a generous grind of black pepper, and serve immediately.

Tips

• Use a real Barolo or another full-bodied Nebbiolo-based wine — the dish takes its colour and backbone from it. Reserve the second splash of wine for halfway through cooking to keep the violet hue vivid. Always finish off the heat when adding the cold butter so the mantecatura stays creamy and doesn't turn oily.