Barolo Risotto

Serves 6
Preparation Time 10 minutes
Cooking Time 30 minutes


Tick off the ingredients as you buy them

  • ¼ cup extra virgin olive oil
  • 1 medium onion, finely diced
  • 1 ½ cups Val Verde Risotto Rice
  • 1 cup Barolo or other dry red wine
  • 6 cups chicken stock
  • 3 tbsp unsalted butter, cut into small pieces
  • 1/3 cup Parmesan cheese, grated

1. Warm the chicken stock in a medium saucepan on low heat.
2. Meanwhile, in a deep pan heat oil until very hot. Add onion and cook until softened, stirring occasionally.
3. Add rice and stir with wooden spoon until opaque.
4. Add wine and a ladleful of chicken stock, stirring until all liquid is absorbed. Continue slowly adding chicken stock until all liquid is completely absorbed, stirring constantly.
5. Continue cooking until rice is tender. This should take approximately 20 minutes.
6. Turn off heat and stir through butter and cheese. Serve with additional grated Parmesan if desired.