Have a romantic evening in mind but not sure what to prepare to impress your guest? Risotto al Barolo is the dish for you. As the days become cooler, the intimate atmosphere of your home and the slow, careful preparation of risotto will create the perfect setting for an evening begun with a glass of the same Barolo that will flavor your risotto.
The ideal rice
Not all rice have the same characteristics. For good risotto, it’s essential that the grains release the starch they contain slowly, remaining well separated from each other. For this reason, the most suitable varieties are Carnaroli, whose larger, more slender grains are perfect for cooking, Arborio, more delicate than the former, Roma, known for its large, long and round grains, and Baldo, whose large grains are rich in starch and have a good absorption rate. There is also Vialone Nano, which is similar to Carnaroli, but with smaller, rounded grains.
Broth, the fundamental element
A good risotto goes hand in hand with a good broth. To prepare a proper broth you need the right cuts of meat, which do not necessarily have to be the finest. The most suitable are the belly and the front part of the beef, such as the flank or brisket. The meat should be placed in a pot with cold water together with herbs, celery, carrots and an unpeeled onion, which will give a warmer color to the broth. Then, simply turn on the stove and let the pot go for hours and hours... Once ready, remove the vegetables and meat, salt, let cool and remove the layer of fat that forms on the surface. At this point your broth is ready to be heated and used.
Risotto al Barolo
Serves 4
Ingredients:
11 oz Carnaroli rice
¼ meat stock
¾ cup Barolo wine
½ onion
1 ¾ oz butter
1 bay leaf
Parmigiano cheese to taste.
Method:
First clean and slice the onion. In the meantime, put a knob of butter in the pot and let melt. Add the onions, lower the heat and stew gently for about 30 minutes. When ready, add the rice and let it toast for a few minutes. Pour the wine over the rice, let evaporate for a couple of minutes, then add the broth a little at a time. Stir the rice and add the broth continually until the rice is cooked. Add the bay leaf, let the risotto rest for a minute, then add the remaining butter and Parmigiano cheese to make creamy. Stir well, cover with a lid and wait three minutes before serving.