Risotto al Barolo (Barolo Risotto)
Category: Main Courses
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Carnaroli Rice | 320g |
| Barolo Wine | 200g |
| Beef Broth | 1L |
| Leeks | 40g |
| Extra Virgin Olive Oil | 30g |
| Butter | 45g |
| Bay Leaf | 1 |
| Grana Padano DOP Cheese | 40g |
| Salt | To taste |
Instructions:
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Prepare the leeks: Begin by cleaning the leeks, removing any tough green parts. Slice them thinly, making sure to discard the root ends.
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Sauté the leeks: In a non-stick pan, melt 30g of butter with the olive oil over very low heat. Once the butter is fully melted and starts to foam, add the sliced leeks. Stir constantly to avoid burning them, allowing the leeks to soften and release their flavors.
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Deglaze with Barolo: Pour in the Barolo wine and let it simmer for a few minutes, allowing the alcohol to evaporate. The wine will give the risotto a deep, rich flavor that pairs beautifully with the meat broth.
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Toast the rice: Add the Carnaroli rice to the pan and stir to coat each grain with the buttery leek and wine mixture. Let it toast lightly for a minute or so, ensuring the rice absorbs the flavors.
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Add the broth: Gradually add the beef broth, one ladle at a time, stirring constantly to help the rice release its starch and develop a creamy texture. Wait until the liquid is almost absorbed before adding more broth. Continue this process until the rice is al dente and fully cooked (about 18-20 minutes).
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Finish the risotto: Once the rice is perfectly cooked, add 15g of butter and stir well to incorporate, giving the risotto a luscious and velvety texture.
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Season and serve: Remove the pan from the heat and stir in the freshly grated Grana Padano DOP cheese. Taste and adjust the seasoning with salt if necessary. Serve the risotto hot, garnished with additional cheese if desired.
Enjoy the rich, earthy flavors of this Barolo Risotto, which pairs beautifully with a glass of Barolo wine for an authentic Italian dining experience.
