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Risotto al Barbera (Risotto with Barbera Wine)

di Academia Barilla

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Risotto al Barbera (Risotto with Barbera Wine)
26 minutes


First course

Ingredients for 4 people

1 2/3 cup Arborio rice
1 onion
3 ½ tablespoons butter
1 ¼ cups Barbera wine
4 cups meat broth
5 tablespoons + 2 teaspoons butter
1 cup Parmigiano Reggiano cheese grated

Preparation 10 minutes preparation + 16 minutes cooking
1. Melt 1 1/2 tablespoons butter in a pan over medium heat, add finely chopped onion and cook until golden

2. Add rice, raise the heat and stir with a wooden spoon for a few minutes

3. Sauté rice until toasted (it will appear translucent), then lower the heat to medium

4. Pour in wine and allow it to be absorbed, stirring constantly

5. Continue cooking the rice by ladling in small amounts of hot broth a little at a time

6. Stir frequently

7. Cook "al dente" (times vary according to the type of rice) and remove from heat

8. Stir in the remaining butter and cheese and mix until creamy

9. Serve immediately