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

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.



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.


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