Barolo Risotto
Number of servings
6
Difficulty
Medium
Ingredients
450
gr rice for risotto (Carnaroli, Arborio)
1
piece(s) onion
50
gr beef marrow (if desired)
500
ml vegetable broth (or beef)
3
cup(s) Barolo wine
100
gr grated Parmigiano
50
gr butter
extra virgin olive oil
2-3
piece(s) bay leaves
2
piece(s) sage leaves
pinch salt
pinch pepper
Directions
- Slice the onions very thinly and sauté them over very low heat in a wide pan with oil, a knob of butter, and the bay leaves.
- Immediately add the marrow extracted from the bone and mashed well with a fork. Let it melt gently with the onions, stirring a little.
- When the onions are well wilted, add the sage leaves and a glass of Barolo; then let it reduce, always over gentle heat.
- Raise the flame, add the rice and toast it for a few minutes, stirring well.
- At that point add the remaining two glasses of Barolo and let them absorb, always over high heat.
- Then pour the ladles of broth over the rice, one at a time, bringing the risotto to doneness.
- Finally, cream with the remaining butter, also adding the parmigiano.
- Let it rest for a moment, and, before serving, add a generous grinding of black pepper. The risotto should be rather liquid and the rice grains should be quite al dente.