Risotto al Barolo (Red Wine Risotto)

Risotto al Barolo (my specialty & favorite) serves 6


  • 1 yellow onion
  • 2 cups Arborio Rice
  • 2 glasses Barolo/Nebiolo or other dry red Piemontese wine
  • 1 litre /32 oz. chicken stock/broth (preferably homemade)
  • 3/4 stick of cold butter (cut into small pieces)
  • 1/3 cup freshly grated Parmesan cheese (more for serving)
  • Optional: 1/2 cup Sliced Baby Bella Mushrooms


1. In a wide, deep skillet, heat oil until very hot but not smoking. Add onion and cook, stirring until soft and translucent, 8-10 minutes (do not brown, reduce heat as needed).

2. Add rice and stir with a wooden spoon until opaque and slightly toasted.

3. Meanwhile, heat the chicken stock in a saucepan and keep it just below a simmer.

4. Add a glass of wine and a ladleful of hot stock and cook, stirring often, until liquid is absorbed. Continue stirring and adding hot stock a ladleful at a time, always waiting until liquid is almost completely absorbed before adding more.

5. Cook on medium-low heat until rice is tender and creamy but not mushy (still firm), about 20 minutes. Toward the end of cooking time, rice will quickly soften, so stir constantly and taste often. Rather than adding your last ladle of stock, finish cooking risotto with another glass of wine.

6. If using mushrooms, add right before risotto is almost done cooking.

7. Once the wine is absorbed, turn off heat and stir in butter and cheese. Serve with additional parmesan on top.


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