Name: Barbaresco risotto with Gorgonzola
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 2 tbsp olive oil; 40 gm butter, coarsely chopped; 1 small onion, finely chopped; 300 gm (1½ cups) carnaroli rice (see note); 550 ml red wine, such as Barbaresco, plus an extra splash (for colour); 2 tsp thyme; 1 litre (4 cups) chicken stock; 50 gm Parmigiano-Reggiano, finely grated, plus extra to serve; Extra-virgin olive oil, for drizzling; 80 gm Gorgonzola dolcelatte, crumbled, to serve; Shavings of fennel dressed in lemon juice and extra- virgin olive oil, to serve

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.

Serves 4

Prep

10M

Cook

30M

Total

40M

Skip to Recipe

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

2 tbsp olive oil

40 gm butter, coarsely chopped

1 small onion, finely chopped

300 gm (1½ cups) carnaroli rice (see note)

550 ml red wine, such as Barbaresco, plus an extra splash (for colour)

2 tsp thyme

1 litre (4 cups) chicken stock

50 gm Parmigiano-Reggiano, finely grated, plus extra to serve

Extra-virgin olive oil, for drizzling

80 gm Gorgonzola dolcelatte, crumbled, to serve

Shavings of fennel dressed in lemon juice and extra- virgin olive oil, to serve

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

Recipe / styling by Lisa Featherby

Styling by Geraldine Muñoz

Ingredients

Method

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