Classic Risotto Recipes


Modern twists on time-honoured favourites.


Barolo Risotto


42

What you need

  • [   ] 340 g Gran Gallo Arborio Risotto Rice
  • [   ] 60 g butter
  • [   ] 1 finely chopped medium onion
  • [   ] 1 bottle of Barolo (or red wine)
  • [   ] 1
  • [   ] 2 l hot beef stock
  • [   ] 100 g grated Parmesan

Proposed by:


20'
4
Difficult

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How to prepare:

Barolo Risotto: sauté one finely chopped medium onion in 40 g of butter until softened. Add 340 g of 3 Grains and coat until translucent. Add a full glass Barolo, and cook until evaporated.

 

 

Add one ladleful of hot stock, simmer and stir until absorbed, then add a further glass of Barolo. Continue in this way adding wine and stock alternately until the 3 Grains are cooked.

 

 

Remove from the heat, stir through butter and grated Parmesan cheese and serve.


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For this recipe:

GRAN GALLO