Risotto al Barolo, Gran Cucina (200gr)

Risotto al Barolo is a traditional Piedmont recipe, where the white wine normally used in making the risotto, is replaced by Barolo, often described as one of Italy's greatest wines, that not only give the risotto a purple colour but also a richer, more flavourful taste. The jar contains everything for a restaurant quality risotto, including dehydrated Barolo and broth. The jar serves 3/4 people.

How to Prepare:

Bring 750ml of water to a boil (add a vegetable cube if you like).
Add the contents of the jar to the boiling water.
Cook for approximately 18 minutes, stirring frequently, until the liquid is fully absorbed. Alternatively, pour the mixture into a saucepan and add the water gradually.
Finish with a knob of butter and freshly grated Parmigiano Reggiano for a creamy, al dente risotto.

Why Choose Our Barolo Risotto?

No need to shop for multiple ingredients
Zero food waste
Restaurant quality
Ready-to-cook convenience
Gluten-free and lactose-free

Gran Cucina has its root in a farm at the beginning of the XIX century. After buying a farm, the great grand father of the current generation started growing vegetables whilst the great grand mother started preparing local delicacies using their own grown products. Within a few years the reputation went outside the village, they started to supply nearby cities and villages. The family got bigger and so more help came.

Now, more than a century after, the same family and the same recipes are followed, using only the best local produces, including the very famous Alba truffle which is used in many products, from extra virgin olive oil to truffle honey to truffle butter.