Risotto al Barolo is a traditional dish from the Piedmont region. Made with the famous aged Barolo wine, this risotto is rich in intense flavors and aromas. The onion, butter, and grated Parmesan cheese contribute to making 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 browning it, add 500 g of rice previously boiled in salted water
Add 2 glasses of aged Barolo wine and gradually some hot broth until fully cooked
Season with butter, grated Parmesan cheese, and a pinch of pepper
Mix 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 |
