Every spoonful is a symphony of flavors, from the earthy notes of the wine to the comforting warmth of slow-cooked broth and Parmesan. The aroma is a promise of the heartwarming indulgence to come, with hints of truffle oil that dance upon a tender texture that's both creamy and al dente.
Preparation and Cooking Time
- Preparation: 20 minutes
- Cooking: 35 minutes
- Total: 55 minutes
Servings and Serving Size
- Servings: 6
- Ideal Serving Size: 150 grams
Nutritional Information (per serving)
- Calories: Approximately 320 kcal
- Carbohydrates: 45g
- Protein: 8g
- Fat: 4g
- Fiber: 1g
- Sodium: 300mg
Ingredients
- 300g Arborio rice
- 750ml beef broth, warmed
- 250ml Barolo wine
- 100g onions, finely chopped
- 30g unsalted butter
- 50g Parmesan cheese, grated
- 15ml truffle oil
- Salt and pepper, to taste
Method of Preparation
- In a large skillet, melt butter over medium heat. Add onions and sauté until translucent.
- Stir in Arborio rice, toasting it slightly until it becomes pearly.
- Pour in Barolo wine and stir until it's absorbed.
- Gradually add warm beef broth, one ladle at a time, allowing rice to absorb liquid before adding more.
- Continue stirring, maintaining a gentle simmer until rice is creamy yet al dente, about 18-20 minutes.
- Remove from heat, stir in Parmesan cheese, and drizzle with truffle oil. Season with salt and pepper.
- Let it rest for 2 minutes before serving warm.
Tips for Culinary Success
- Use a wooden spoon to stir your risotto; it's gentle on the rice grains.
- Keep the broth at a simmer in a separate pot so it's always ready to use hot.
- Stir frequently but not constantly, to allow each grain of rice to cook evenly.
- Trust your instincts; if the risotto looks ready, taste it!
Anticipated FAQs
- Q: Can I use a different wine? A: Yes, though Barolo is recommended for its distinct flavor, a good quality dry red wine can substitute.
- Q: What if I'm vegetarian? A: Use vegetable broth instead of beef broth.
- Q: How do I know when the risotto is done? A: The rice should be tender but still firm to the bite, and the overall texture creamy.