Dish
Risotto al Barolo
Barolo Risotto
The dish is made by cooking rice with red wine, onions, and garlic. The rice is then seasoned with Parmesan cheese and butter to give it a creamy and savory flavor. Risotto al Barolo is a great source of carbohydrates and calcium, making it a filling and satisfying meal.
Origins and history
Risotto al Barolo has been a traditional Italian dish for centuries. It is believed to have originated in the Piedmont region of Italy, where it was served at local taverns and restaurants. Today, it is a popular dish in Italian cuisine and is enjoyed by people all over the world.
Dietary considerations
Gluten-free
Variations
There are many variations of risotto al Barolo, with some recipes calling for the addition of mushrooms or truffles. Some recipes also call for the use of different types of rice, such as Arborio or Carnaroli.
Presentation and garnishing
The dish is typically served in a shallow bowl, with the rice spread out evenly. It is often garnished with fresh herbs or shaved Parmesan cheese.
Tips & Tricks
To add extra flavor to the dish, try using a high-quality Barolo wine when cooking the rice.
Side-dishes
Grilled vegetables, caprese salad, prosciutto-wrapped asparagus
Drink pairings
Red wine, sparkling wine
Delicious Risotto al Barolo recipes
More dishes from this category... Browse all »
Aji nigiri sushi
Japanese cuisine
Akami nigiri sushi
Japanese cuisine
Anago nigiri sushi
Japanese cuisine
Arroz a la plancha
Spanish cuisine
Arroz a la tumbada
Mexican cuisine
Arroz al forn
Spanish cuisine
Arroz al jerez
Spanish cuisine
Arroz al olivar
Spanish cuisine
More cuisines from this region... Browse all »
Abruzzese and Molisan cuisine
Savory, Earthy, Rustic, Hearty
Apulian cuisine
Fresh, Savory, Rustic, Simple
Arbëreshë cuisine
Savory, Tangy, Herbaceous, Spicy
Basilicatan (Lucanian) cuisine
Savory, Earthy, Rustic, Hearty
Ligurian cuisine
Light, Delicate, Herbaceous, Salty
Lombard cuisine
Rich, Savory, Meaty, Cheesy
Neapolitan cuisine
Bold, Savory, Spicy, Tangy, Fresh
Roman cuisine
Fresh, Light, Herbaceous, Tangy, Savory