320 g (about 1 ½ cups) carnaroli rice
1 small onion or shallot, finely chopped
3 tablespoons extra virgin olive oil
50 g butter
100 ml Barolo wine (or another full-bodied red wine)
About 1–1.2 L vegetable or meat stock (kept hot)
70 g grated Parmigiano Reggiano (optional, for finishing)
Salt and freshly ground black pepper, to taste
Fresh thyme or rosemary (optional, for garnish)
Risotto al Barolo is a luxurious, elegant risotto made with the prestigious red wine from Piedmont, Italy. Its deep ruby color and rich, velvety flavor make it perfect for special occasions or a gourmet dinner. The wine infuses the rice with subtle tannins and fruitiness, creating a sophisticated dish that pairs beautifully with cheese or truffle accents.
Preparation
Heat olive oil in a large pan and sauté the finely chopped onion until soft and translucent. Add the rice and stir for 1–2 minutes until lightly translucent. Deglaze with Barolo, pour in the Barolo wine and let it evaporate while stirring the rice. Begin adding hot stock, one ladle at a time, stirring frequently. Continue until the rice is al dente and creamy (16–18 minutes).
Off the heat, stir in butter and Parmigiano Reggiano. Adjust seasoning with salt and pepper.
Plate, optionally garnished with fresh thyme or rosemary.
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