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.