A delicious and sophisticated dish that showcases the unique and wonderful flavors of Piedmont, Italy. Made with high-quality Arborio rice and Organic, Unfiltered Extra Virgin Olive Oil, this creamy risotto is infused with the rich, complex flavors of Barolo wine, a signature ingredient of the region. With its delicate balance of flavors and textures, Risotto al Barolo is a true Italian classic that will impress any guest or satisfy any craving for gourmet Italian cuisine.
In a large saucepan, bring the chicken or vegetable broth to a simmer and keep it warm on the stove.
In a separate large saucepan, heat the Flora Fine Foods Organic Unfiltered Extra Virgin Olive Oil over medium heat. Add the minced garlic and chopped onion and sauté until the onion is translucent about 5 minutes.
Add the Flora Fine Foods Arborio Rice to the saucepan and stir to coat the rice grains with the oil. Sauté for 1-2 minutes until the rice is lightly toasted.
Add the Barolo wine to the rice and stir until it is fully absorbed.
Begin adding the warm broth to the rice, one ladleful at a time, constantly stirring until each ladleful is absorbed before adding the next. Repeat this process for 18-20 minutes until the rice is soft and the mixture is creamy.
Remove the risotto from the heat and stir in the grated Parmesan cheese until it is fully melted and incorporated.
Season the risotto with pepper and salt to taste and serve immediately.
Using Flora Fine Foods Arborio Rice and Organic Unfiltered Extra Virgin Olive Oil ensures that your risotto will be of the highest quality, and the addition of the Barolo wine takes it to the next level. Enjoy this dish with a glass of Barolo wine, and you’ll feel like you’re dining in the heart of Piedmont. Buon appetito!
Cancello Del Barone Barolo RiservaPerfect with roasted meat, important courses and seasoned cheese. The color is typically red garnet. The aromas are complex and elegant, ranging from ripe red fruit and spices until toasty and ‘tar’. The flavor is gently tannic, austere, full and velvety.