Risotto al barolo
Instructions
Finely chop 1 onion and, after having browned 500 g of rice previously boiled in salted water.
Add 2 glasses of wine and aged Barolo, a little at a time, into hot broth when cooked.
Seasoned with butter, grated Parmesan, a pinch of pepper.
Mix well and when serving sprinkle with truffle risotto sliced thinly.
Ingredients and dosing for 6 persons
- 1 onion
- 500 g of rice
- Salt
- 3 bicchieri of aged barolo wine
- Hot broth
- Butter
- Grated parmesan cheese
- 1 pinch of pepper
- Truffles