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Risotto with Barolo

Risotto with Barolo

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Risotto with Barolo recipe from of 29-01-2017 [Updated on 30-09-2018]

Risotto al Barolo is a particularly rich recipe that belongs to the tradition of Piedmontese cuisine. It is rumored that this risotto was one of Camillo Benso Conte di Cavour's favorite dishes ... not dumb! If you have special guests for lunch, but also for dinner, try your hand at preparing this risotto and undoubtedly there will be many compliments for the house chef. Do the risotto with Barolo it is not difficult at all and the steps are more or less those of all the other risottos, but here it is the wine that makes the difference!
My husband and I licked our chops and obviously accompanied the dish with a good glass of the same wine, a royal lunch for a special dinner;)


How to make Barolo risotto

In a pan, sauté the chopped onion together with half a dose of butter.
Then add the risotto and toast it for a few minutes.

Put the wine at this point and let it evaporate over high heat.
When the wine has evaporated, add a ladle of boiling broth at a time and continue cooking.

Season with salt and add the remaining butter and Parmesan.
Mix everything.

Serve your risotto with a sprinkling of cheese, the castelmagno would be perfect and a few leaves of marjoram.

The recipes of the Chef's Test and It's always noon

If you are interested in the recipe of this delicious dish entitled "Risotto with Barolo and Piedmontese toma", below you can find the list of ingredients, an exhaustive description of the procedure for cooking this delicious recipe and the video with the salient steps to prepare this delicious plate.

  • 320 g of Piedmontese Baraggia rice,
  • 1/2 red onion,
  • 3 glasses of Barolo wine,
  • 200 g of Piedmontese toma D.O.P,
  • 40 g of grated cheese,
  • 1 annurca apple,
  • butter to taste,
  • chicken broth to taste,
  • Laurel
  • salt

Boil 2 glasses of Barolo with a bay leaf and the apple until it is reduced by more than 50%. Toast the rice with a knob of butter and the chopped onion. Add a bay leaf, blend with the remaining Barolo and let it evaporate.

Add the broth, add salt and cook, stirring occasionally and adding more broth when necessary.

Let the risotto rest for a few minutes before stirring the grated cheese and a knob of butter with the Piedmontese toma and serve, decorating with drops of Barolo reduction.

Video of the recipe Risotto with Barolo and Piedmontese toma

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Risotto with Barolo - Recipes

Risotto with Barolo (risòt al bareul), the area of ​​origin of this recipe is to be found on the hills of the Langhe, those from which the King of wine or the Wine of the Kings is obtained or & # 8220 the Barolo wine & # 8221 which is the main ingredient for this recipe good in all seasons and on any occasion.

  • carnaroli rice 500 g.
  • onions 1
  • Barolo wine 2 glasses
  • hot broth to taste
  • butter 70 g.
  • grated Parmesan cheese
  • Salt to taste.
  • pepper as needed.


Chop the onion into thin slices and brown it, when it has a golden color add the carnaroli rice already boiled in salted water.

Then add the two glasses of Barolo wine and the broth a little at a time until cooked.

Then season with the butter, Parmesan and a pinch of salt. Mix well and bring to the table hot. In season, a few slices of white truffle from Alba or Monferrato can be added.

And as they say cooked and eaten & # 8230..if you liked this recipe, click on the button g + 1 and share it on Facebook or Twitter.

Risotto with Barolo - Recipes

Risotto al Barolo (risòt al bareul), for this recipe we return once again (and it will not be the last) on the hills of the Langhe, those that give us the divine nectar or & # 8220 the Barolo wine & # 8221 that also helps us cook this recipe is good in all seasons and on any occasion.

Ingredients for the Barolo risotto (6 people):

  • carnaroli rice 500 g.
  • onions 1
  • Barolo wine 2 glasses
  • hot broth to taste
  • butter 70 g.
  • grated Parmesan cheese
  • Salt to taste.
  • pepper as needed.


Chop the onion into juliene and brown it, when it has a golden color add the carnaroli rice already boiled in salted water.

Then add the two glasses of Barolo wine (preferably aged) and the broth a little at a time until cooked.

Then season with the butter, Parmesan and a pinch of salt. Mix well and bring to the table hot. In season, a few slices of Alba or Monferrato white truffle can be added.

Free translation

Ingrediènt of Risòt al Bareul

  • ris 500 g.
  • siola 1
  • vin Bareul 2 bicer
  • bròd caud
  • bur 70 g.
  • parmigian
  • sal
  • pèiver


Ciapolè na siola fin-a e fela rosolè & # 8216nsema al ris already bujì ant l & # 8217eva salà. Gionteje i doi bicer ëd vin Bareule pòch a la vòlta ël bròd caud until & # 8216l ris a sia bin cheuit. Seasoned with ël bur and parmigian, na spovrinà & # 8216d pèiver and mes-cé bin bin. Serves an tàola bin caud.


320 g of rice (Carnaroli)
1/2 l of Barolo
1/2 l of hot vegetable broth
40 g of butter + to taste
1/2 onion
q.s. grated Parmesan cheese
q.s. salt and pepper

Email the ingredients

How to prepare risotto al barolo

To begin with, prepare the beef broth that you will need to cook the rice. Chop the spring onion, (1) melt the butter in a pan and, when it is completely melted, add the spring onion and brown it over low heat for about five minutes. Add the rice and toast it for a few minutes, stirring constantly. Then add the Barolo and, when it has evaporated almost completely, gradually add the broth and stir to prevent it from sticking. (2) Add another ladle of broth every time the previous one has been absorbed and cook for about 15 minutes. Add the salt almost at the end of cooking. Finally, stir in a little butter and grated Parmesan, until the ingredients are mixed well. Your Barolo risotto is ready to be served and served. (3)

Barolo risotto with pears and raschera

1) To make the recipe of Barolo risotto with pears and raschera First, set aside 2 glasses of wine and dissolve the sugar in the remaining one. Peel the pears, leaving them whole, cover them with the mixture of wine and sugar and cook them in the preheated oven at 180 ° for about 1 hour.

2) Meanwhile, melt half of the butter in a saucepan and brown the sliced ​​garlic, remove it, toast the rice in the butter for 2-3 minutes, blend it with the Barolo kept aside, let it evaporate over high heat, then lower the heat and add 2 ladles of broth, let it absorb before adding the others, stirring with a wooden spoon.

3) Cook the rice (about 20 minutes), then add the remaining butter and 60 g of grated raschera. Cover and let it rest for 2 minutes. Serve the risotto of Barolo and raschera placing the diced pears on top and complete with the scrape remained reduced to thin flakes.

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The messy mom

today we go in search of the backpack for the school: barbie or winx?
this is a problem, not yours!
it's nice to have the mouse at home. if only he slept a little more in the morning it would be even better.
instead up soon, a moment of respite (so to speak because I take the opportunity to clean and tidy up) and then we start with the playful marathons: new entry, the nails, which I had hidden so far to avoid finding them even in the linen drawers , and which today have been found and scattered throughout the house.
it is true that in a while the little girl goes to girlfriend and it is no longer time for the nails, but things do not always respect the canonical times.
like this July, which feels a little November, makes you want to pull out sweatshirts instead of bikinis (not bad in a certain way, I pass the "sweatshirt test" brilliantly) and makes you cook risotto al barolo instead of salads of pasta.

250 gr watercolor rice
1 small shallot
organic extra virgin olive oil
1 knob of butter
2 Barolo glasses
80/100 gr burrata
1 glass of warm milk
hot vegetable broth

cut the shallot into rings and brown it in a couple of tablespoons of oil and the knob of butter.
deglaze with about half a glass of Barolo.

continue cooking for the time indicated, alternating the wine and broth, and finally with the milk.
serve and decorate with the burrata and mix when the rice is still hot.

a classic with a wonderful aroma, made even more delicious by the addition of this soft and tasty cheese.
already finished.


Special risotto typical of the Langhe (Piedmont), one of the most qualified wine-growing areas in the world. So special risotto because it is made with a special wine. Indeed very special: the Barolo. Which creates some problems from a perspective of rustic Italian gastronomy! Not so much for the availability of wine (which is found everywhere), but because the cheapest Barolo costs no less than 25 euros per liter.
How willing should a Friulian mountaineer, a worker from Abruzzo or a Sicilian fisherman approach the recipe for a risotto al Barolo?

In every Italian region there are wines of lower price and of adequate quality to cook excellent risottos. But Is it possible to obtain the same result as a risotto al Barolo with a different wine?
Well yes! And not just because there are wines of comparable quality to Barolo. But also because the differences between an amazing Barolo and a common red good quality they are greatly reduced when the wine is cooked.
On the other hand, it is also certain that the differences are reduced, but not eliminated.

In traditional Piedmontese cookbooks there have always been two wine risotto recipes: one with "red wine", the other with Barolo. This is because those who produce wines know that a good red wine is one thing, and a good Barolo is quite another.
Effectively in the kitchen what you use in the recipes you will find it in the dishes. So a risotto al Barolo should be made with Barolo. Point.
The writer recently tasted it in a restaurant in Rome: no Langhigiana atmosphere (and too little light to be able to take a passable photo, which is why the image you see is from the archive) but I assure you that it was something different from a municipality Red Wine rice.
The cook, however, was not an ordinary cook either. And this changes everything!


The recipe for risotto al Barolo is of a disarming simplicity: sautéed onion, toasted rice, Barolo bath, cooking in broth and final creaming. Nothing more: everything is entrusted to the quality of the wine and the rest is obviously taken for granted.
And this is the point: we are talking about a quality risotto, and so there are things that only a true chef can take for granted. For example: what is the broth like? You can't make a good risotto al barolo without a good broth. Then the cooking: a risotto is something different from a seasoned rice. And also the creaming must know how to do it.

We can argue about cooking and creaming: in fact there are different opinions (see note below). But the broth needs to be of flesh, clear and good. If you plan to make a Barolo risotto with meat extract ... please leave it alone. I already feel like crying at the idea of ​​"wasting" (exactly "wasting") a bottle of Barolo to make a risotto, if I see someone with a Barolo in one hand and a nut in the other I get up and leave. I swear! With everything I have always maintained that if a good broth is missing, the cube is better than nothing. But not in this case

I say “waste” because about 13-14% of Barolo is made up of alcohol: the rest is water plus a few hundreds of various substances that give it its aroma and flavor. But alcohol - which is the most volatile element - evaporates as it boils, however, in the company of some aromatic element. And I challenge anyone to distinguish a good red wine from another (including Barolo), after having deprived it of its alcoholic component.

So you understand my (very personal) opinion. Putting a Barolo risotto in the pipeline is a excellent way to ask yourself the question of how to make a risotto in the best way. After that, if you have a couple of bottles of Barolo left over, it's perfect: use them. Otherwise rest assured that you can make an exceptional risotto even with a lower quality red. After all, it is a choice that also the chefs of the Langhe make when they commit themselves to a proper Barolo risotto. Question: do you think it is the same thing to use a 30 euro bottle of “young” Barolo, or a high quality bottle of 100 and more? Answer: No, it's not the same at all!

A good Barolo is always better to drink it than to cook it! And therefore OK for a lower quality wine… but still of quality! Minor yes, but not a ciofèca: it must in any case be a fragrant wine, with a good body and a dry and robust flavor, with an alcohol content of about 13 °.
Characteristics that can be found in a large number of wines, even at low prices, including some Piedmontese Nebbiolos (Nebbiolo is the vine with which Barolo is made). The choice is truly endless. Just by way of example I mention Barbera, Venetian Amarone, Montepulciano d’Abruzzo, Sardinian Cannonau, Apulian Primitivo, Sicilian Syrah.

The recipe we recommend is the traditional Piedmontese one. Cooked by generations of grandmothers, mothers and hosts of the Langhe and surroundings. A recipe that has never disappointed and therefore it is unlikely that you will start doing it today.
However, since we assume to use a Barolo, or a wine of equivalent quality, under the recipe we also give some indications that could improve the & # 8220semplice & # 8221 traditional recipe of risotto al Barolo.

The conditional is a must, because it deals with relatively recent cooking and creaming techniques, however, adopted by numerous starred chefs. And, in our own small way, also recommended by us to make a risotto even better with Barolo, or with other quality red wine. [by Valter Cirillo]


  • 320 g of risotto rice
  • 300 ml of barolo
  • 1 liter of meat broth
  • 1 medium onion
  • 50 g of grated Grana Padano (or Parmesan)
  • pepper
  • 80 g of butter


  1. Slice the onion very finely and brown it for 5 minutes in a pan with half the butter over very low heat and with the lid on. When it is completely wilted (it must absolutely not scorch) add the rice and let it toast for a few minutes on a low heat. Mix with a wooden spatula gently, but continuously, also being careful to move the rice that touches the walls. Do not rush: let it toast for 4 minutes, until the beans become translucent and "feel" harder
  2. Water with the Barolo: pour it all together, in order to lower the temperature of all the rice. Then let it simmer over a slightly higher heat (moderate), continuing to stir gently with the wooden spatula. When the wine is almost completely blended and the top of the rice tends to remain dry, add two ladles of boiling broth
  3. The broth must be of good quality meat, well filtered: the clearer it is, the better. The ideal would be to clarify it, which can also be easily done at home (see here how to filter and clarify the broth). Cook the risotto continuing to add a ladle of boiling broth as the previous one has been absorbed by the rice. Always moderate fire, but not too much: the rice must simmer in every point of the pan. Season with salt more or less halfway through cooking
  4. Just before turning off the heat, perfume with a little freshly ground pepper. Stir, turn off the heat, cover the pan and let it rest for 3 minutes. Then add the remaining butter (preferably in chunks and cold from the fridge) and mix vigorously with the wooden spatula. Finally complete with the Grana Padano and mix a & # 8217 last time before serving your Barolo risotto, serving it in cold dishes.


To aspire to be & # 8220perfect & # 8221, risotto requires a series of actions, a practice that has long been codified. Among these actions there are two & # 8211 roasting And creaming & # 8211 which have an important role, but which in recent years are being discussed again. In fact, many chefs (including some of the most famous) believe that the toasting of the rice and the creaming of the risotto can be done better than has been done up to now.

Dry roasting of rice . The new theories recommend that rice be toasted dry, without seasoning or fried. This is because it is objectively difficult to toast the rice in butter or oil, especially if there is also the moist released by the vegetables that fry. To really toast the rice you need high temperatures. Therefore & # 8211 argue the supporters of dry roasting & # 8211 in conventional risottos the rice is browned to the maximum, but never really toasted, which otherwise would burn fat and vegetables.
On the other hand, a good roasting is important to preserve the compactness of the grain during cooking and to guarantee a correct release of starch.

We proceed like this. Prepare the sauté in a separate pan. Meanwhile, pour the rice into the cooking pan (rather large and preferably non-stick) without any fat or other, heat over medium heat and toast, stirring gently and continuously. The grains are roasted when they become white in color and begin to make a little friction with the sides of the pan: it will take from 3 to 5 minutes, depending on the variety of rice. At that point (if it is foreseen) add the wine, pouring it all together, in order to lower the temperature of the rice. When the wine has evaporated, add the sauté, stir and immediately start pouring the broth, always keeping the heat moderate, not too low. Add salt halfway through cooking.

Speaking of creaming . Stirring means mixing ingredients in order to obtain a creamy mixture. In risottos, traditional creaming is obtained with fatty substances: in particular with butter, but also with cream, cheeses and under certain conditions even oil. These substances are added at the end of cooking and together with the starch released by the rice they form the creamy and moderately fluid mixture (the famous & # 8220onda & # 8221) which is considered indispensable for a well-made risotto.

In reality, it is above all the starch released by the rice that forms the creaming, if well managed with the roasting and cooking processes. After that, the resting phase at the end of cooking is also important, in order to make the rice lose a few degrees of temperature and allow for the release of starch. At this point, add the fat and stir vigorously with a wooden spoon.
However, if the creaming is due not so much to the fats, as to the correct management of the starches, many cooks today prefer to put the fat (all or part of it) not at the end, but in the initial phase of cooking. So together with the sauté, immediately after roasting. Butter, for example, in this way becomes more digestible (because it actually cooks) but is also better emulsified with starch, giving an even creamier result.

See also

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Video: Risotto al barolo - Gnam Gnam (July 2022).


  1. Annan

    Well, I will agree with your opinion

  2. Ojo

    Between us, I recommend looking for the answer to your question on

  3. Jayvee

    In my opinion it has already been discussed, take advantage of the search.

  4. Osbourne

    you can say, this exception :) from the rules

  5. Malakus

    The joke is cruel!

  6. Masree

    And it doesn't happen like that))))

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