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Barolo Risotto

Barolo Risotto



  • 1 shallot, chopped
  • 4 tablespoons of olive oil
  • 2 cups of Riso Superfine Carnaroli (Fulvio recommends Tenuta Castello) or Arborio rice
  • 1 bottle of Barolo
  • 6 cups of vegetable stock, to which he added a veal bone
  • 1 beef-boullion cube
  • 1 cup of grated parmigiano
  • nutmeg
  • 1 tablespoon minced fresh coriander
  • pepper

1 Sauté the shallot in the olive oil for 2 minutes.
2 Add the Riso Superfino Carnaroli and continue to sauté for a couple more minutes, then add a cup of Barolo, bring to the boil, evaporate the alcohol and reduce heat to simmer.
3 Meanwhile, in another pot, heat the stock.
4 Ladle the stock gradually into the rice, alternating with a cup of Barolo.
5 Allow the liquid to be absorbed before adding more.
6 After ten minutes, add the beef-boullion cube and the marrow from the veal bone.
7 After another five minutes, before the rice is al dente, add the last of the Barolo.
8 A minute before you remove the risotto from the heat, add ½ cup of the parmigiano, a shaving of nutmeg, the coriander, and pepper, allow to rest for 2 – 3 minutes.
9 Serve with a sprinkle of the remaining parmigiano.

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