(First Courses) RISOTTO WITH BAROLO

RISOTTO WITH BAROLO

 

 

QUANTITY: 4 persone

INGREDIENTS:

• 240g (8,4 oz)    rice
• 20g (0,7 oz)      grated Grana Padano cheese
• 1/2                    medium onion, chopped
• 2                       meat bouillon cubes
• 4                       tablespoons of olive oil
• 1                       pat of butter
• q.b.                   pepper

 

PREP TIME: 45'

DIFFICULTY: ♣ ♣ ♣ ♣ ♣

PRESENTATION:

A risotto which instead of white wine, has Barolo as ingredient, that have a stronger taste and a refined tone.

PREPARATION:

Prepare in a pot, water with bouillon cubes (1) and turn on low heat, waiting to melt and form the broth that will serve the rice cooker. In a large pot on board down, put the oil and the onion (2) and saute until this imbiondisce not.

 

(1)

 

(2)

 

At this point, put the rice in the pan where the onion is browned and toast it for a minute over medium heat (3). Then add a glass of Barolo (4) and let evaporate, stirring frequently. When the wine has evaporated, add a couple of ladles of hot broth and cook over medium-high (5).

 

(3)

 

(4)

 

(5)

 

Occasionally, stir the rice during cooking and constantly add broth as the liquid decreases. After about ten minutes, add grated pepper (6) and mix. Continue adding stock until the rice does not come close to cooking. A few minutes before the end, add the grated cheese and stir the risotto (7).

 

(6)

 

(7)

 

When the rice is cooked and the liquid collected in large part, turn off the heat and add us a pat of butter (8) and then allowed to stand (9) a few minutes before serving (10).

 

(8)

 

(9)

 

(10)