Risotto al Barolo

Ingredients

Arborio rice

1 1/2 cups

Barolo wine

1 cup

Chicken or vegetable broth

4 cups, kept warm

Fresh parsley

1/4 cup, chopped (for garnish)

Mushrooms

2 cups, sliced (preferably porcini or cremini)

Onion

1 small, finely chopped

Garlic

2 cloves, minced

Unsalted butter

3 tablespoons

Parmesan cheese

1 cup, freshly grated

Salt

to taste

Freshly ground black pepper

to taste

Instructions

1. In a large saucepan, heat the broth over medium heat and keep it simmering to ensure it is warm when added to the rice.
2. In a separate large saucepan, melt the butter over medium heat, allowing it to foam but not brown.
3. Add the finely chopped onion and minced garlic to the pan, cooking until softened and translucent, about 5 minutes.
4. Stir in the sliced mushrooms and cook until they release their moisture and begin to brown, about 8 minutes.
5. Add the Arborio rice to the pan, stirring to coat it with the buttery mixture and toasting it for about 2 minutes.
6. Pour in the Barolo wine, stirring constantly until it is fully absorbed by the rice.
7. Begin adding the warm broth, one ladleful at a time, stirring constantly. Allow each addition to be absorbed before adding more, which should take about 20 minutes.
8. Continue this process until the rice is creamy and al dente. You may not need all the broth, so taste as you go.
9. Once the rice reaches the desired consistency, stir in the freshly grated Parmesan cheese, seasoning with salt and pepper to taste.
10. Remove the risotto from heat and let it rest for a few minutes. This allows the flavors to meld beautifully.
11. Serve hot, garnished with chopped fresh parsley for a pop of color and freshness.