Splendid Barolo Risotto with Mushroom


It is time to go back to work on Monday. This last weekend is full of events- visiting our mums and a confirmation party. Hence we prepared the grand the-end-of-the -holiday meal on Friday evening. As we started cooking it was time to open a well saved souvenir from a trio to Pedmonte, a bottle of Barolo. The excuisite wine also found its way to one of the pots and into this risotto.

Risotto for 2

150 g risotto rice, 1/2 small onion, 2 tbsp butter, 1 dl red wine/Barolo, 5 dl vegetable or meat stock, a small handful of dried forest mushrooms, 3 tbsp grated Parmesan, salt and pepper

Set the mushrooms to soak in ca. 1,5 dl of water. Chop the onion. Melt 1tbsp butter and sauté the onion lightly. Add the rice and sauté. Lower the heat and pour in the wine. Cook on low heat and add the mushrooms and their liquid. Let the rice absorb the liquid and add a decilitre of the stock at the time. Add liquid and cook until the rice is done – Al dente and while the risotto has somewhat liquid consistence. Do not let it get too dry. Turn down the heat and add some grated Parmesan, salt and a dash of black pepper.

Serve as promo piatto with the same Barolo/the same wine that you’ve used for the risotto.

We had crostini with sardines, tomato and Parmesan as antipasti. The deck do was sautéed  carrots and ribs of lamb, and the dolce cherry cake with cherry ice. It is not often we prepare a full four course meal but it can pubs so much fun and oh so good!

Happy Sunday!

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