Barolo Risotto
For those of you who haven’t yet visited Borgo di Vagli and for those who had the enjoyment of experiencing Dina’s mouth-watering casalinga cuisine in the Hamlet’s trattoria I’ cche c’é c’é, in each newsletter we continue to highlight one of Dina's popular recipes for you to try at home, but this month we highlight Fulvio’s Barolo Risotto taken from Frances Mayes Book “Bringing Tuscany Home”
Fulvio’s favorite Barolos are Marchesi di Barolo, Fratelloi Barale, Villa Sebaste, Brezza, Bergandano and Gaja. The cook deserves a glass, too!
INGREDIENTS
| - | 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 |
METHOD
| 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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