Risotto al Barolo with red wine
A deep purple Piedmont risotto, rich with red wine and parmesan and finished with a knob of butter.
- Time45 min
- LevelMedium
- Costabout £2.05 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Keep the stock hot in a pan on a low heat next to the hob.
- 2
Heat the oil and half the butter in a wide pan. Cook the onion gently for 8 minutes until soft and sweet.
8 min - 3
Add the rice and stir for 2 minutes until the grains look glossy and slightly see through.
2 min - 4
Pour in the wine and add the bay leaf. Stir until the wine is almost all absorbed and the smell of raw alcohol has gone.
- 5
Add the stock one ladle at a time, stirring often and waiting until each is absorbed before adding the next. This takes about 18 minutes.
18 min - 6
The rice should be creamy and just soft with a slight bite. Take off the heat and remove the bay leaf.
- 7
Beat in the remaining butter and the parmesan. Put the lid on and rest for 2 minutes, then serve in warm bowls.
2 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.