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1650

Risotto al Barolo

Rice dish made with Barolo wine.
330

Calories

(kcal)
60

Glycemic

Index
10

Protein

(gms)
2

Fiber

(gms)

Classification

ENTREE

(285)

NON-VEG

(165)

ITALIAN

(112)

2.5k
1m
5.1k
1.9k

Description

Risotto al Barolo is a classic Italian dish made with Arborio rice cooked slowly in Barolo wine, a rich red wine from Italy's Piedmont region. This creamy risotto is usually flavored with onions, butter, and Parmesan cheese, offering a deep, savory taste with a hint of sweetness.

Recipe

Ingredients:

Arborio rice

320

Grams

Barolo wine

500

Milliliters

Chicken broth

1

Liter

Olive oil

2

Tablespoons

Onion

1

Medium

Butter

50

Grams

Parmesan cheese

50

Grams

Salt

0

To taste

Black pepper

0

To taste

Preparation steps:

1. Heat broth in a pot; keep warm.
2. Finely chop onion.
3. Heat olive oil and butter in a pan.
4. Saute onion until translucent.
5. Add Arborio rice; toast for 2 minutes.
6. Pour in Barolo wine; stir until absorbed.
7. Add a ladle of warm broth; stir.
8. Once absorbed, add more broth.
9. Repeat until rice is cooked al dente.
10. Stir in grated Parmesan cheese.
11. Season with salt and pepper.
12. Let rest for a minute before serving.
Risotto al Barolo

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