Mains

Barbaresco risotto with Gorgonzola

Risotto plus a glass of Barolo equals a good time. Adding Barolo to the risotto? That's a guaranteed formula for fun.
Risotto al Barbaresco con GorgonzolaBen Dearnley
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Piedmont means Barolo, and the local dish, the rich and deeply coloured risotto al Barolo, makes full use of it. If Barolo seems a little extravagant to use for cooking, consider Barbaresco, another regional specialty.

Ingredients

Method

1.Heat olive oil and half the butter in a large saucepan over medium heat, then add onion and stir occasionally until soft (5-7 minutes). Add rice and stir occasionally until rice is too hot to touch (1-2 minutes).
2.Add wine and thyme to stock, then gradually add stock mixture to rice a ladleful at a time, stirring continuously until liquid is absorbed before adding the next, until rice is al dente (18-20 minutes).
3.Stir in Parmigiano-Reggiano, remaining butter and an extra splash of wine for colour. Season to taste, drizzle with extra-virgin olive oil, top with Gorgonzola and extra Parmigiano-Reggiano and serve with fennel salad.

Carnaroli rice is available from select supermarkets and delicatessens.

Notes

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