Risotto al Barolo

What to get ready

• Arborio rice 12.7 oz
• Red wine 2 ½ cups
• Onion 1.2
• Unsalted butter 5.6 oz
• Parmigiano cheese 5.6 oz
• Vegetable broth 8 ½ cups
• Olive oil ¼ cup

Method

1. 1 Sauté chopped onions with butter over low heat until translucent but not browned.
2. 2 Roast the Arborio rice for 2 minutes, until the grains are hot and the edges are brown.
3. 3 Pour in the red wine and stir until the alcohol evaporates and the rice turns purple.
4. 4 Add hot broth one ladleful at a time, stirring constantly, and only add more when the previous ladleful has evaporated.
5. 5 After 18 minutes, turn off the heat and vigorously mix in the cold butter and cheese until the risotto is glossy and runny.

With an appliance

• Microwave 42 min

  Replace step 1: put the onion and butter in a wide bowl, cover loosely, and microwave at 600 W for 4 minutes, stirring occasionally to keep the onion translucent without browning; from step 2 onwards, continue toasting the rice and adding broth ladleful by ladle on the stove.