Risotto Cooked in Barolo
1/4 cup extra-virgin olive oil
3 shallots, minced
1 1/2 cups Carnaroli rice
1 1/2 cups Barolo
6 cups (1/2 quarts) Chicken Broth or Beef Broth
3 tablespoons unsalted butter, cubed, at room temperature
1 cup freshly grated Parmigiano-Reggiano
1/2 teaspoon salt
Heat the olive oil in an 8-inch sauté pan over a medium-high flame.
Add the shallots and cook until wilted, about 5 minutes. Add the rice and cook,
stirring with a wooden spoon, for 3 minutes. Add the Barolo and cook until
it is absorbed by the rice, about 10 minutes, stirring constantly.
Meanwhile, heat the broth to just below the boiling point in a medium pot.
When the Barolo has been absorbed by the rice, add the broth by the 1/2 cup,
stirring constantly. Add more broth only when the previous addition has been
incorporated. Cook in this manner, stirring and adding broth by the 1/2 cup,
for 15 to 18 minutes, or until the rice is al dente. You may not need all the
Remove the pan from the heat. Stir in the butter, Parmigiano, and salt, and
(Micol Negrin, Rustico Regional Italian
Country Cooking, 2002)