Risotto with Barolo

From 'Trattoria Cooking' by Biba Caggiano (Macmillan)
Risotto with Barolo
(Macmillan, 1992)

• 3 1/2 cups chicken broth
• 5 tablespoons unsalted butter
• 1 small onion, finely minced
• 2 cups imported Italian Arborio rice
• 2 1/2 cups of Barolo, Chianti or other full-bodied red wine
• Salt to taste
• 1 cup freshly grated Parmigiano Reggiano cheese

Makes 4 to 6 servings.

To prepare: Heat the broth in a medium-size saucepan and keep it warm over low heat.

Melt 4 tablespoons of the butter in a large saucepan over medium heat. When the butter foams, add the onion and cook, stirring until the onion is pale yellow and soft, 3 to 4 minutes.

Add the rice and cook until it is well coated with the butter and onion, about 1 minute. Add 1 cup of the wine. Cook, stirring constantly, until the wine is almost all reduced. Add a second cup of wine and cook until it has been absorbed.

Add just enough hot broth to barely cover the rice. Cook, still over medium heat, until the broth has been absorbed almost completely. Continue cooking and stirring the rice in this manner, adding the broth a bit at a time until the rice is tender but still firm to the bite, about 15 to 16 minutes.

Season lightly with salt. Stir in the remaining tablespoon of butter, the remaining 1/2 cup of wine, and 1/2 cup of the Parmigiano. Mix well and quickly to combine. At this point the rice should have a moist, creamy, and slightly loose consistency. Serve at once with a sprinkling of additional Parmigiano.

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Macmillan
Biba Caggiano

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