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Wednesday, December 26, 2012,2:29 AM by

D.Sumithra

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Risotto Alia Parmigiana with Barolo

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RISOTTO ALIA PARMIGIANA WITH BAROLO

Serves :

4

Preparation Time :

40 minutes

Cooking Time :

45 minutes

Preparation Method :

Melt half the butter in a large pan and fry the onion until very soft but not coloured.
Add rice and toast the grains in the butter and onions for about 5-7 minutes.
When the rice is very hot, add the wine and stir for 1 minute, then add 3 ladlefuls of stock and stir until the rice has absorbed most of the liquid.
Reduce the heat and continue to stir and add stock, 2 ladlefuls at a time, wait each time for the liquid to be absorbed before adding more liquid.
As soon as the rice is tender but still firm to the bite, take it off the heat and stir in the Parmigiano Reggiano and the remaining butter.
Stir, taste and season as required. Cover and leave to rest for about 5 minutes, then stir again and transfer onto a warmed platter.
Serve with the Barolo that can be poured into a centre of risotto with extra cheese offered separately.

INGREDIENTS

1 onion, finely chopped
50 grams unsalted butter
400 grams Arborio rice
100 ml dry white wine
2 litres rich chicken stock, kept hot
50 grams freshly grated Parmigiano Reggiano
750 ml good Barolo wine or another full bodied Italian red wine (Amarone, Nebbiolo, Dolcetto or vintage Chianti)
Freshly milled black pepper and Salt

9 comments for “Risotto Alia Parmigiana with Barolo”

Posted Wednesday, February 8, 2023 at 4:48:21 AM

Posted Sunday, February 12, 2023 at 7:03:21 PM

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