Italian Risotto al Barolo with Radicchio and Parmesan
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.
Preparation
Get these tasks done before you start cooking.
Marination of Wine Flavors
- 1
Pour Barolo into saucepan
Pour the entire bottle of Barolo into a saucepan.
- 2
Simmer and reduce
Bring to a simmer over medium heat and reduce by half, about 25 minutes.
Tip: Timing: Wine Reduction: 25 min
- 3
Incorporate butter
Stir in the butter until smooth and set aside.
Preparing the Vegetables
- 1
Cook onion
Heat olive oil in a large skillet and add onion until translucent.
- 2
Add garlic
Stir in garlic, cooking for another minute.
- 3
Wilt radicchio
Add radicchio, cooking until just wilted, then stir in balsamic vinegar.
Tip: Constant stirring is crucial to achieving the desired risotto creaminess. Pro Tip: Warm your broth separately to avoid cooling the rice during cooking.
How to Make Italian Risotto al Barolo with Radicchio and Parmesan
Total time: 1 h 33 min · Yields 4 servings
- 1
Sauté the Rice
Heat the same skillet, add the rice, and toast for 2 minutes.
- 2
Add Wine Reduction
Slowly add the reduced Barolo to the rice, stirring continuously.
- 3
Absorb Broth Gradually
Once the wine is absorbed, add warm broth one ladle at a time, stirring frequently.
Chef's Tips
Frequently asked questions
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