Modern twists on time-honoured favourites.
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
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.