TABELIAAUTHENTIC RECIPE
Risotto al BaroloBarolo Risotto
A luxurious Piedmontese risotto made with a generous amount of Barolo, the “king of wines”. Its deep crimson colour is striking, and the wine’s astringency combines with butter and Parmigiano fat to create complex savour. A dish for special occasions.
AUTHENTICITY SCORE
Authenticity Score
This is the standard recipe, exactly as it’s made where it comes from — the highest Authenticity Score possible. Substituting ingredients changes this score; the app shows exactly how, ingredient by ingredient.
Ingredients (4 servings)
- Carnaroli rice320 g
- Barolo red wineUse high quality even for cooking.400 ml
- Beef brothKeep warm.1000 ml
- Golden onionFinely chopped.1 piece
- ButterReserve half cold for the mantecatura.80 g
- Parmigiano Reggiano60 g
Method
Cook the onion
- 1 Melt 40g butter over medium heat in a pot.
- 2 Add 1 finely chopped onion and cook over low heat for 10 minutes until translucent.
Ready when
The onion is translucent and softened.
Caution
Burning creates bitterness; cook patiently over low heat.
Toast the rice and add Barolo
- 1 Add 320g Carnaroli and toast over medium heat for 2 minutes.
- 2 Pour in 400ml Barolo all at once and stir while cooking off the alcohol, about 5 minutes.
Ready when
The alcohol aroma has gone and the wine colour has passed into the rice.
Caution
Thorough toasting firms the grain surface and makes starch less likely to dissolve.
Cook with gradual broth additions
- 1 Add 1 ladle warm beef broth and stir until absorbed.
- 2 Add the next 1 ladle once absorbed; repeat for 15–18 minutes.
Ready when
The rice is al dente.
Caution
Always keep the broth warm; cold broth stops the rice cooking.
Mantecare
- 1 Turn off the heat, add 40g cold butter and 60g Parmigiano and stir vigorously.
Ready when
The butter and cheese have emulsified into a creamy risotto.
Caution
Use cold butter; warm butter emulsifies less easily.
Rest and serve
- 1 Cover and rest for 1–2 minutes.
- 2 Plate and serve.
Ready when
The risotto has rested for 1–2 minutes and its temperature has evened out.
About this dish
Barolo is called the king of wines. Made from Nebbiolo, this red wine reaches the market after at least 3–5 years of ageing. Pouring an entire bottle costing from several thousand to tens of thousands of yen into a risotto without restraint reflects the wealth and convictions of the Langhe hills.
Watching the risotto turn purple is an experience of culinary transformation. Vialone Nano rice absorbs Barolo’s pigment, gradually becoming a deep red-purple. This visual beauty is among the cooking phenomena hardest to convey in a photograph.
Replacing Barolo with cheaper wine is technically possible, but Langhe cooks would not call the result Barolo risotto. Cooking from a wine region means the local wine itself is an ingredient.
Bring the full course home next weekend.
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