Italian Risotto al Barolo with Radicchio and Parmesan
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
For the Wine Reduction
For the Vegetables
For the Finish
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.
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.
Plating & Serving
Italian Risotto al Barolo with Radicchio and Parmesan
Italian Risotto al Barolo with Radicchio and Parmesan
Plating & Serving
Serve the risotto on warm plates, creating a small well in the center.