Risotto al Barolo
A Piemontese red wine risotto, enriched with beef stock, bone marrow and Parmesan for a deeply savoury dish.
Total time
45 min
Prep
10 min
Cook
35 min
Difficulty
hard
Cuisine
Italian
Ingredients
320gCarnaroli or Arborio rice
1 bottleBarolo wine (or other full-bodied red)
1Lbeef stock, warm
1large white onion, finely diced
2bone marrow pieces (optional)
80gbutter
100gParmesan, finely grated
3 tbspolive oil
saltto taste
Instructions
1
Pour wine into a pot and reduce by half. Reserve.
2
Fry onion in oil and half the butter until very soft.
3
Add rice. Toast 2 minutes.
4
Add reduced wine. Stir until absorbed.
5
Add warm stock ladle by ladle, stirring continuously.
6
Continue 18 minutes until rice is al dente.
7
Remove from heat. Stir in remaining butter and Parmesan vigorously.
8
Rest 2 minutes. Serve with more Parmesan.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
Calories
370
Protein
12.5g
Fat
34.2g
Carbs
4.9g
Fiber
0.5g
Sodium
1336mg
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