Risotto Al Barbera Recipe
Ingredients
| Dried mushrooms | 12 Gram | |
| 1 onion, peeled and finely chopped | ||
| Garlic | 2 Clove (5gm), chopped | |
| 150 ml / 1/4 pt / 2/3 cup olive oil | ||
| 300 g / 10 oz / 1 1/2 cups arborio rice | ||
| 1 glass Barbera | ||
| 1.5 l / 2 1/2 pt / 6 1/4 cups boiling beef stock | ||
| Knob of butter | ||
| Salt | To Taste | |
| black pepper | 1 | |
| Freshly grated Parmesan cheese | ||
Directions
Soak dried mushrooms in warm water for about 30 min., squeeze dry, and chop finely.
Heat olive oil in a large saucepan, and saute onion and garlic until soft and golden.
Add mushrooms and rice, and cook gently for 5-10 min.
Add wine, and allow to evaporate.
Then add a ladle of boiling stock, and allow rice to absorb the liquid, stirring all the while.
Continue to add stock in this way until rice is tender.
Stir in a little butter and a generous spoonful of Parmesan cheese.
Season, and serve immediately, with plenty of additional Parmesan cheese at hand, as a primo piatto.
Heat olive oil in a large saucepan, and saute onion and garlic until soft and golden.
Add mushrooms and rice, and cook gently for 5-10 min.
Add wine, and allow to evaporate.
Then add a ladle of boiling stock, and allow rice to absorb the liquid, stirring all the while.
Continue to add stock in this way until rice is tender.
Stir in a little butter and a generous spoonful of Parmesan cheese.
Season, and serve immediately, with plenty of additional Parmesan cheese at hand, as a primo piatto.
Chef
