This is a dish you'll find throughout Northern Italy; the name changes with location because so does the wine. In Piemonte it's risotto col Barbera or col Barolo, whereas in the Veneto region it's risotto col Valpolicella. The important thing is that the wine be dry; the finished dish will have a pleasing tartness that goes quite well with grated cheese, and, as a first course, is a wonderful beginning of a meal. It won't work as well as a one-course meal, but could work nicely as a side dish. To serve 6:
Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredients:
- 2 1/2 cups (500 g) Carnaroli, Vialone Nano, or other short grained rice such as Arborio
- 3/4 cup (150 g) unsalted butter
- 1/2 an onion, minced
- 1 quart simmering beef broth (lightly salted bullion, including vegetable if need be, will do)
- 3 cups dry red wine, warmed
- 2 cups (100 g) freshly grated Parmigiano or Grana Padano (this will likely be more than you need)
- Salt to taste
Preparation:
Heat half the butter in a pot, add the rice, and cook over a very low flame, stirring lest it stick and burn. In the meantime, sauté the onion separately, in 1/4 cup of butter, until it is lightly browned. Keep warm.When the rice is done frying and the grains have become translucent, begin adding the wine, a glass at a time, and letting it evaporate between additions. Then add broth, a ladle at a time, and stir in the onions. Once the rice reaches the al dente stage turn off the heat, stir in the remaining butter, the cheese, and serve. The wine? More of what went into it.
