Risotto al barolo 2
Instructions
02345 RISOTTO AL BAROLO INGREDIENTS for 4 PEOPLE 300 g Carnaroli rice, 400 g of Barolo wine, 400 g of broth, 60 g butter, onion, 1 teaspoon chopped parsley, 20 black grape berries.
FRY, in a saucepan, chopped onion with butter.
Pour the rice, let it roast for a few seconds, stirring, tinged with a glass of wine and when evaporated add the remaining wine; continue cooking, adding the broth gradually being absorbed.
When cooked sprinkled with the chopped parsley and decorated with the grape berries cut in half and left with wine and black pepper.
Serve.
