Risotto al Nebbiolo

Risotto al Nebbiolo

300 gr. Carnaroli rice
Approx. 0.6 litre Stock (beef or vegetable)
½ onion, chopped
Sage
Rosemary
Bay leaves
25 cl Nebbiolo
Extra Virgin Olive oil
Sea salt and freshly ground black pepper
80 gr of cheese (Grana Padana or Parmegiano Reggiano)
60 gr butter

Heat the stock.
Sauté onions in a pan and add the spices. Set aside in a separate plate.
In the same pan, toast the rice in olive oil.
Add the Nebbiolo, keep stirring until wine is evaporated.
Reunite everything, and add broth in a quantity double the rice.
Stir one time and add broth if necessary.
When ready, turn off the heat and add butter and cheese


Complementary Wines: Barbaresco, Barolo, Gattinara, Nebbiolo, Viognier

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