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Barolo Risotto
Vimercate (Lombardia) — Mother recipe · en it
A creamy and aromatic risotto made with Barolo wine, traditional in Vimercate, Lombardy.
⏱️ 30 min prep + 45 min cottura · 4 porzioni · media
Ingredients
- 200g of toasted rice
- 100ml Barolo wine
- 200ml of beef broth
- 100g of fresh porcini mushrooms
- 20g of butter
- 10g of cane sugar
- salt to taste
- pepper to taste
- 100g of grated Grana Padano cheese
- 20g of chopped parsley
- 2 eggs
- 20g of extra virgin olive oil
Method
- In a pan, heat the olive oil and butter. Add the sliced mushrooms and cook over medium heat for 10-15 minutes, until the mushrooms are soft and the oil has transformed into a juice.
- Add the toasted rice and stir with the Barolo wine. Cook over medium heat, stirring frequently, until the wine is completely absorbed.
- Add the warm beef broth a little at a time, stirring constantly until the rice is al dente and the risotto is creamy.
- Add the Grana Padano cheese, parsley, and eggs, stirring well. Arrange the risotto in a dish and garnish with mushroom pieces and parsley.
- Serve immediately, accompanied by a good Barolo.
The story
Risotto al Barolo has its roots in the Piedmont region, but has gained fame across Italy thanks to its hometown, Vimercate, where local wine was first used in the risotto preparation.
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