Flicks and Food

Risotto with Barbera wine

Posted on 29. Sep, 2011 by Johnnie in Appetizer, Chef Selection, Finding Perfection, Fresh Reviews, Recipes, Soups

This recipe comes by way of Academia Barilla, the Italian Food Academy. You can find them online at http://www.academiabarilla.com/

Regional name: Risot al Barbera
Barbera, one of the most famous wines of Piedmont, gives this risotto its creamy consistency and delicate flavor.

Ingredients
Servings 4

* ¾ lb Rice
* 1 onion
* 1 ¾ oz butter
* 1 ¼ cups Barbera wine
* 4 cups meat broth
* 3 oz butter
* 3 oz grated Parmigiano Reggiano cheese

Preparation
10 minutes preparation + 16 minutes cooking

Finely slice onions and brown them in a saucepan with oil, butter, beef marrow and bay leaves. Add half the wine to the sautéed onions and a pinch of potato flour and thicken. Add rice ( Baldo rice or Roma rice) turn up the heat and stir with a wooden spoon until the seasoning has been absorbed.

As soon as the rice is toasted, add the rest of the wine which has been diluted with a ladle of broth, two tablespoons of tomato purée and the sage leaves, which will be removed before serving. Once this wine has also been absorbed, allow rice to cook by gradually adding beef broth.

Stir in butter and cheese, sprinkle generously with freshly ground black pepper, top with a sprinkle of freshly ground nutmeg and 3-4 tablespoons of hot Barbera wine.

This risotto used to be eaten with a spoon, never with a fork.

Chef’s Tips

Instead of the ox marrow, it is preferable to use a good-quality meat stock.

Tags: Academy Barilla, Barbera wine, Flicks and Food, food of Italy, hearty soup, Italian soup, Recipe, Risotto, Risotto and wine soup, Risotto soup, Risotto with Barbera wine, Soup, Wine