Risotto with Vietti Barolo
Serves 6 or 8 people
8 handfuls of rice (Arborio rice)
1 onion, chopped
salt, olive oil, butter
1 bottle of Vietti Barolo
1/2 liter of meat broth
1 cup grated Parmesan cheese
1 handful of dried porcini mushrooms soaked in water.
Gently sauté the finely chopped onion in oil and butter, add the mushrooms soaked and chopped. Then add the rice and let it brown slightly, continuing to stir with the wooden spoon. Pour the Vietti Barolo, without completely covering the rice.
Continue cooking over medium heat. When the wine is completely absorbed, gradually add the broth until the rice is cooking at the right point. Before serving, add the parmesan, stirring thoroughly.
With the compliments of:
CANTINA VIETTI, 12060 Castiglione Falletto, Piedmont, Italy.