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Risotto al Barolo
A Piemontese red wine risotto, enriched with beef stock, bone marrow and Parmesan for a deeply savoury dish.
Ingredients
Instructions
Pour wine into a pot and reduce by half. Reserve.
Fry onion in oil and half the butter until very soft.
Add rice. Toast 2 minutes.
Add reduced wine. Stir until absorbed.
Add warm stock ladle by ladle, stirring continuously.
Continue 18 minutes until rice is al dente.
Remove from heat. Stir in remaining butter and Parmesan vigorously.
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.
