🍷 Barolo Risotto
Risotto al Barolo is a Piedmontese risotto in which arborio rice is cooked in Barolo red wine, turning it a deep burgundy colour with a rich, slightly tannic flavour. Crumbled sausage adds savoury depth, and butter and parmesan make it creamy at the end. It is a warming autumn and winter dish served as a first course.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 320 g arborio rice
- 300 ml Barolo (or other dry red wine)
- 150 g sausage, casing removed
- 1 l hot vegetable stock
- 30 g butter
- 40 g parmesan, grated
- 1 shallot, finely chopped
- 1 tbsp olive oil, salt, pepper
Method
- Brown the crumbled sausage in the oil, add the shallot and soften it.
- Add the rice and toast for 2 minutes.
- Pour in half the wine and let it absorb, then continue with the remaining wine and the stock a ladle at a time, stirring, for about 18 minutes.
- Off the heat, stir in the butter and parmesan, rest for 1 minute and serve.
How to make it lighter
- Halve the sausage; the wine gives plenty of flavour.
- Skip the butter at the end and use a little more stock for creaminess.
- Serve a 300 g portion with a green salad.
History
The dish is associated with Piedmont, home of Barolo wine, a region that also grows much of Italy's risotto rice. Some versions add sausage for extra savouriness.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →