📝 About This Recipe
Hailing from the mist-covered hills of Langhe in Piedmont, Risotto al Barolo is a majestic dish that showcases Italy's 'King of Wines.' This risotto is celebrated for its deep violet hue, complex tannins, and a sophisticated flavor profile that balances the acidity of the wine with the creamy richness of butter and Parmigiano-Reggiano. It is a luxurious, soul-warming masterpiece that transforms humble rice into a celebration of Italian viticulture.
🥗 Ingredients
The Rice and Wine Base
- 320 grams Carnaroli or Arborio Rice (Carnaroli is preferred for its superior starch content)
- 375 ml Barolo Wine (Half a bottle; room temperature)
- 1.2 liters Beef or Veal Stock (High quality, kept at a low simmer)
Aromatics and Fats
- 60 grams Unsalted Butter (Divided into two portions; chilled)
- 2 pieces Shallots (Very finely minced)
- 20 grams Bone Marrow (Optional, for authentic richness)
- 1 tablespoon Extra Virgin Olive Oil (Piedmontese oil if available)
The Mantecatura (Finishing)
- 60 grams Parmigiano-Reggiano (Aged 24 months, freshly grated)
- 1 teaspoon Black Peppercorns (Freshly cracked)
- to taste Kosher Salt
👨🍳 Instructions
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1
In a medium saucepan, bring the beef stock to a gentle simmer. It is crucial that the stock is hot when added to the rice to maintain a consistent cooking temperature.
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2
In a heavy-bottomed wide pot or a traditional copper 'risottiera', melt half of the butter (30g) with the olive oil over medium-low heat.
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3
Add the minced shallots (and bone marrow, if using) to the pot. Sauté gently for 4-5 minutes until the shallots are translucent and soft, ensuring they do not brown.
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4
Increase the heat to medium and add the rice. This is the 'tostatura' phase. Stir constantly for 2-3 minutes until the grains are hot to the touch and the edges become translucent.
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5
Pour in half of the Barolo wine. The rice will sizzle and begin to absorb the deep red color. Stir continuously until the wine has been almost completely absorbed.
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6
Add the remaining Barolo wine. Continue to stir gently, allowing the rice to take on a beautiful ruby-violet hue and the alcohol to evaporate.
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7
Begin adding the simmering stock one ladle at a time. Only add more stock once the previous ladle has been absorbed by the rice.
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8
Maintain a steady 'gentle boil' throughout the process. Stir frequently; this friction releases the rice starch, which creates the signature creaminess.
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9
Continue adding stock and stirring for approximately 16-18 minutes. Taste the rice frequently as you approach the end; it should be 'al dente'—firm to the bite but not crunchy.
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10
When the rice is cooked, remove the pot from the heat. The consistency should be 'all'onda' (wavy), meaning it should flow slightly when the pot is shaken.
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11
Perform the 'mantecatura': add the remaining cold butter and the grated Parmigiano-Reggiano. Vigorously beat the ingredients into the rice with a wooden spoon to emulsify the fats and starches.
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12
Cover the pot and let the risotto rest for 2 minutes. This allows the flavors to settle and the texture to become perfectly velvety.
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13
Season with salt and freshly cracked black pepper to taste. Give it one final stir and serve immediately on flat plates.
💡 Chef's Tips
Always use a wine you would actually drink; a poor-quality wine will become bitter when reduced. Never wash the rice before cooking, as this removes the essential starch needed for creaminess. Ensure the stock is always simmering; cold stock will shock the rice and ruin the texture. Use cold butter for the finishing mantecatura to create a better emulsion and a glossier finish. If the risotto becomes too thick while resting, add a tiny splash of hot stock just before serving.
🍽️ Serving Suggestions
Serve with a glass of the same Barolo used in the cooking for a perfect pairing. Accompany with a side of braised beef short ribs or 'Brasato al Barolo'. Garnish with a few toasted hazelnuts from Piedmont for an authentic textural contrast. Pairs beautifully with a simple arugula salad dressed with lemon to cut through the richness. Finish with a few shavings of fresh black truffle for an ultra-luxurious experience.