Risotto with Barolo is a typical dish of Piedmontese tradition. Prepared with the famous aged Barolo wine, this risotto is rich in intense flavors and aromas. The onion, butter and grated Parmigiano cheese help make the dish creamy and tasty. Truffle is used as a garnish to add a touch of elegance. Perfect for a special dinner or to celebrate an important occasion.
Finely chop 1 onion and, after sautéing it, add 500 g of rice previously boiled in salted water
Add 2 glasses of aged Barolo wine and gradually add hot broth until the rice is fully cooked
Season with butter, grated Parmigiano cheese and a pinch of pepper
Stir well and, when serving, sprinkle the risotto with thinly sliced truffle
Pan
Wooden spoon
Italia, Piemonte
| Energy (kcal) | 81.23 |
| Carbohydrates (g) | 10.35 |
| of which Sugars (g) | 0.75 |
| Fat (g) | 0.06 |
| of which Saturates (g) | 0.01 |
| Protein (g) | 1.03 |
| Fiber (g) | 0.28 |
