Risotto al Barolo

45 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x


  • 1 cup Carnaroli rice (or Arborio)
  • 4 ounces butter
  • 1 medium onion, finely diced
  • 1 cup Barolo or other dry red wine
  • 4 cups chicken stock, preferably homemade
  • 1 whole bay leaf
  • 1/4 cup freshly grated Parmigiano cheese, more for serving
  • Salt and pepper

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  1. In a saucepan, heat the stock and keep warm, on low flame. In a large skillet, over medium heat, sauté the onion in the butter until translucent or lightly golden brown. Add the rice and stir together until opaque and lightly toasted. Add the wine and a ladleful of the hot stock. Continue to cook and stir with a fork until the liquid is almost fully absorbed. Add 1 teaspoon of salt. As the liquid absorbs, add more stock, a ladleful at a time, waiting until almost completely absorbed before adding more. Add the bay leaf. Cook until rice is al dente and creamy, but not mushy, about 15 minutes. Remove the bay leaf and mix in the Parmigiano. Be careful not to overcook the rice. Serve immediately with a sprinkle of Parmigiano and black pepper.

Ed's Review

I'm not stupid you know. I know that this blog is called Sunday Pasta and that this is a recipe for risotto, which is made with arborio or carnoroli rice, and not pasta. But who's on first, and what's on second you ask, and I say that pasta is primo, but sometimes risotto and polenta are also welcome firsts. I promise not to discuss secondi, however, because that would just confuse matters. Though if you are eating only two courses, consisting of an antipasto and a primo, then the primo may be secondo, literally, but not figuratively speaking.

In any case, up in Piemonte and the Northern parts, risotto is a popular primo. Not popular enough to name a blog after, but popular enough to eat occasionally, as a primo, or just maybe, as a secondo, all depending on your mood. At least in my humble opinion. If you follow.

Buon Appetito!
Edwin Garrubbo

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