Barolo Risotto

Name: Barolo Risotto
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: Carnaroli rice 1 ½ cup; Barolo wine 0.8 cup; Meat broth 4 ¼ cups; Leeks 1.4 oz; Extra virgin olive oil 2 tbsp; Butter 3 tbsp; Bay leaves 1 leaf; Grana Padano PDO cheese grated 2 ½ tbsp; Fine salt to taste

it es br de fr

546

Calories per serving

Gluten Free

Energy Kcal 546
Carbohydrates g 71.7
of which sugars g 2
Protein g 10.4
Fats g 20.5
of which saturated fat g 8.54
Fiber g 1.8
Cholesterol mg 39
Sodium mg 659

Difficulty: Very easy
Prep time: 10 min
Cook time: 25 min
Serving: 4
Cost: Low

PRESENTATION

Barolo risotto is a classic gem from Piedmont that really lets simple ingredients shine. And listen, in this beautiful region of Italy, it is not just about rice and wine—it's all about how Barolo wine from the Langhe area brings everything together. The deep, rich color and bold flavor of the wine transform a regular Piedmont risotto into something really really special. Locals typically go for Carnaroli or Arborio rice—which soak up the wine beautifully and get nice and creamy without falling apart. The Barolo itself is dry and a bit tangy, adding unique layers you won’t find in just any Italian red wine risotto. The aroma hits you with that cozy, earthy feeling people adore about Northern Italian food.

This Barolo risotto makes a real impression at the table. I mean, it looks simple, but the taste? Next-level. Just a few top-notch ingredients working together. From the tender grains of rice to the moist finish that comes from slow cooking, every bite is amazing. You usually see Parmigiano Reggiano sprinkled on top, melting in and giving you that extra bit of savory comfort. And the butter? In some parts of Piedmont, local butter is used to give it a really smooth texture. Seriously good. Compared to lighter, broth-based risottos from other regions, risotto al Barolo feels richer and more elegant—pretty much perfect for showing off the best of Piedmont’s cuisine. With this traditional Italian risotto on the table, you experience the area’s finest flavors, all while keeping things laid-back and easy. This red wine risotto recipe is a celebration of local pride—simple, stylish and always a crowd-pleaser. So here's the thing, whether you're hosting a dinner or just craving a taste of Italy, this dish brings a bit of Piedmont to your kitchen, making every meal feel special and satisfying.

INGREDIENTS: Carnaroli rice 1 ½ cup (320 g); Barolo wine 0.8 cup (200 g); Meat broth 4 ¼ cups (1 l); Leeks 1.4 oz (40 g); Extra virgin olive oil 2 tbsp (30 g); Butter 3 tbsp (45 g); Bay leaves 1 leaf; Grana Padano PDO cheese 2 ½ tbsp (40 g) - grated; Fine salt to taste

Preparation

How to prepare Barolo Risotto

To prepare the Barolo risotto, start by preparing the Beef Broth. Meanwhile, clean the leeks and remove the stems 1: now finely chop the vegetable 2. Melt 2 tablespoons of butter with the oil in a non-stick saucepan over very low heat 3.

Once the butter is completely melted, sauté the spring onion 4, continuing to stir to cook it evenly: it will take about 6 minutes because the spring onion should be almost completely 'melted.' Then toast the rice for about 3-4 minutes 5, stirring continuously 6.

Pour in the Barolo 7 and, when it is partially evaporated, start adding the broth 8: continue to stir to prevent the rice from sticking to the bottom of the pan. Scent the risotto by adding a washed and dried bay leaf 9.

Let the broth absorb 10, and every time the previous ladleful of liquid is absorbed, add another 11 until you achieve the optimal cooking of the rice. It will take about 15-20 minutes. Finally, adjust the salt only at the end to better regulate the flavor of the risotto. Turn off the heat and, using kitchen tongs, remove the bay leaf 12.

Add 1 tablespoon of butter 13 and the cheese 14 for the creaming. Carefully mix the ingredients so they melt and blend, scenting the preparation. Finally, plate your Barolo risotto and delight your guests 15!

Storage

Barolo risotto is a fragrant first course that should be consumed as soon as it is ready. If there are leftovers, you can store them in the refrigerator tightly sealed in an airtight container for up to 2 days.

We do not recommend freezing.

Advice

The secret to a perfect Barolo risotto? The wine, of course! Choose it carefully, very aromatic and fragrant. Open the bottle and sip a few sips: you should never detect even a slight cork taste as in that case, cooking with the risotto would enhance its aftertaste.

If you want to give your risotto an even more intense flavor, you can replace the more delicate taste of the spring onion with the more robust taste of the onion.

For the translation of some texts, artificial intelligence tools may have been used.

Barolo Risotto

PRESENTATION

How to prepare Barolo Risotto

Storage

Advice

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