One of the symbolic wines of the Langhe: we start by sipping it and, after a slow and careful cooking of rice, we end up eating it … For a special moment!
Do you have a romantic invitation in mind and don't know what to prepare to amaze your guest? A risotto with Barolo it's the dish for you. The days that become more and more fresh, the intimate atmosphere of your home, the slow gestures and the care of the rice that cooks will be the perfect setting for an evening that starts right next to the stove, sipping a glass of that Barolo which will then flavor your risotto.
The most suitable rice
Not all rice has the same characteristics and what is indispensable for making a good risotto is that the beans slowly release the starch during cooking which they contain, remaining well separated from each other. For this the variety most indicated are the Carnaroli, from the biggest and tapered grains that keep cooking very well, theArborio, more delicate in cooking than the first, the Rome, with large, long and roundish grains and the Bold, with large, starchy grains, with a good level of absorption. Then there is the Vialone Nano, which has similar characteristics to Carnaroli, but with smaller and rounder grains.
The broth, the fundamental element
A good risotto cannot do without a good broth. To prepare one properly it is necessary to have the right cuts of meat available, which need not necessarily be the most valuable. The most suitable are those of the belly and the front of the beef, such as the whitewash or the brisket. The meat should be placed in a pot with cold water along with smells like celery, carrot and onion, including peel, which will give a warmer color to the broth. And then all that remains is to light the fire and forget the pot for hours and hours … Once ready, remove the vegetables and the meat, add salt, let it cool and then remove the fat cap that will have formed on the surface. At this point your broth is ready to be heated and used.
The recipe for Barolo risotto
Ingredients for 4 people: 320 g Carnaroli rice, 1 l meat stock, 200 g Barolo wine, 1/2 onion, 50 g butter, 1 bay leaf, Parmesan to taste.
Method: first clean and slice the onion. Meanwhile put a knob of butter in the pan and let it melt. Add the onions, lower the heat and let simmer gently for about 30 minutes. When they are ready, add the rice and let it toast for a few minutes. Pour the wine over the rice, let it evaporate for a couple of minutes and then add the stock a little at a time. Mix the rice and add the broth continuously until the rice is cooked. Add the bay leaf, let the risotto rest for a minute and then add the remaining butter and Parmesan to cream. Mix well, cover with a lid and wait three minutes before serving your risotto.
In the tutorial some more tips for a perfect risotto
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