Italian Risotto al Barolo with Radicchio and Parmesan

Name: Italian Risotto al Barolo with Radicchio and Parmesan
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 1 ½ cups Arborio rice; 2 tablespoons olive oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 bottle Barolo wine (750 ml); 2 tablespoons butter; 1 head radicchio, thinly sliced; 1 tablespoon balsamic vinegar; 4 cups chicken or vegetable broth, warm; 1 cup freshly grated Parmesan cheese; Salt and pepper to taste

A luxurious Italian rice dish infused with rich red wine

This creamy risotto captures the essence of Northern Italy with the bold flavors of Barolo wine, the gentle bitterness of radicchio, and the sharpness of Parmesan cheese.

1 h 10 min
4
Intermediate

Ingredients

For the Risotto Base

1 ½ cups Arborio rice

2 tablespoons olive oil

1 small onion, finely chopped

2 cloves garlic, minced

For the Wine Reduction

1 bottle Barolo wine (750 ml)

2 tablespoons butter

For the Vegetables

1 head radicchio, thinly sliced

1 tablespoon balsamic vinegar

For the Finish

4 cups chicken or vegetable broth, warm

1 cup freshly grated Parmesan cheese

Salt and pepper to taste

Preparation

Marination of Wine Flavors

Pour Barolo into saucepan

Pour the entire bottle of Barolo into a saucepan.

Simmer and reduce

Bring to a simmer over medium heat and reduce by half, about 25 minutes.

Timing: Wine Reduction: 25 min

Incorporate butter

Stir in the butter until smooth and set aside.

Preparing the Vegetables

Cook onion

Heat olive oil in a large skillet and add onion until translucent.

Add garlic

Stir in garlic, cooking for another minute.

Wilt radicchio

Add radicchio, cooking until just wilted, then stir in balsamic vinegar.

Constant stirring is crucial to achieving the desired risotto creaminess. Pro Tip: Warm your broth separately to avoid cooling the rice during cooking.

Cooking Process

Sauté the Rice

Heat the same skillet, add the rice, and toast for 2 minutes.

Heat Guide: Medium-high heat.

Add Wine Reduction

Slowly add the reduced Barolo to the rice, stirring continuously.

Absorb Broth Gradually

Once the wine is absorbed, add warm broth one ladle at a time, stirring frequently.

Timing: Risotto Cooking: 35 min. Heat Guide: Medium-low heat.

Plating & Serving