Risotto di Barolo

August 11, 2011 (Last Updated: January 11, 2019)

Wine is used to flavour this deliciously simple dish from a famous wine-growing area. This recipe comes from Azienda Agricola Brezza. If you can’t find Barolo wine, use a good Chardonnay instead

Risotto di Barolo

Serves: 4
Cooking Time: 45 mins


  • 45ml (3 tbsp) olive oil
  • 1 onion, diced
  • 1 garlic clove, chopped
  • 320g Arborio rice
  • 300ml Barolo wine
  • 1,5 litres good chicken stock, hot
  • 80ml (? cup) butter, cubed
  • 80ml (? cup) Parmesan, freshly grated, plus extra to serve
  • fresh flat-leaf parsley and watercress, to garnish



Heat the oil over medium heat in a large frying pan and sauté the onion and garlic for about 5 minutes.


Add the rice and stir with a wooden spoon until the rice is well coated and opaque, about 5 minutes.


Pour in the wine and stir until it is absorbed. Add the stock a ladle at a time, making sure each ladle is absorbed before you add the next. Stir continuously and keep the stock hot as you go. Once all the stock is absorbed, the risotto should be al dente.


Remove the pot from the heat and stir in the butter and Parmesan. Serve the risotto hot, topped with the extra Parmesan, garnished with the parsley and watercress. Props from Home Etc, Loads of Living and Nonna (see stockists’ list for details.


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