Risotto with Barolo
Ingredients for 4 servings
- 360 g Autentico Carnaroli rice from Riserva San Massimo
- 1 finely chopped onion
- Butter and olive oil q.s.
- Beef broth q.s.
- Parmigiano Reggiano 24 months q.s.
- 2 glasses of Barolo
Soften the finely chopped onion with the rice and deglaze with a glass of Barolo.
While the rice is cooking gradually add broth.
After circa 16-18 minutes taste the rice and season.
Add a knob of butter and the Grana Padano cheese and cream the risotto.
Finally drizzle olive oil on it.
Serve the risotto on a hot plate!