Risotto with Barolo wine and Castelmagno cheese


by: Basilico

Some of the simplest and most satisfying dishes come from the great wine-growing areas, like this relatively plain risotto, the pure expression of the noble nebbiolo grape.


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serves: 4

10 cups good chicken stock

3 1/2 tablespoons butter

1 onion (chopped very, very fine)

2 cups vialone nano rice

3/4 cup Barolo wine (plus a little extra for serving) (optional)

salt and pepper

For the mantecatura:

5 tablespoons cold butter (cut into small cubes)

1 cup finely grated Castelmagno cheese (plus a little extra for serving, if you like)

Nutrition Facts
Risotto with Barolo wine and Castelmagno cheese

Servings Per Recipe: 4

Amount per Serving

Calories: 625

  • Total Fat: 39 g
  •     Saturated Fat: 21.9 g
  •     Trans Fat: 1 g
  • Cholesterol: 105.3 mg
  • Sodium: 1783.8 mg
  • Total Carbs: 39.9 g
  •     Dietary Fiber: 0.6 g
  •     Sugars: 11.6 g
  • Protein: 25.9 g

how is this calculated?

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1.  Bring your pot of stock to a boil close to where you are going to make your risotto, then turn down the heat to a bare simmer.

2.  Melt the butter in a heavy—bottomed pan and add the chopped onion. Cook gently until softened but not colored (about 5 minutes).

3.  Add the rice and stir around to coat in the butter and "toast" the rice. Make sure all the grains are warm, then add the Barolo. Let the wine evaporate completely until the onion and rice are dry.

4.  Start to add tho stock, a ladleful or two at a time, stirring and scraping tho rice in the pan as you do so. When each addition of stock has almost evaporated, add the next ladleful. If the color of the risotto isn't as intensely pinky—red as you would like, add a little more wine.

5.  Carry on cooking for about 15 to 17 minutes, adding stock continuously as above. After about 12 to 14 minutes, slow the addition of stock, so that the rice doesn't become too wet and soupy at this stage, otherwise when you add the butter and Castelmagno at the end, it will become sloppy. The risotto is ready when the grains are soft but still al dente.

6.  Turn down the heat and allow the risotto to rest for a minute; then, for the mantecatura, using a wooden spoon, vigorously boat in the cold butter cubes and finally the Castolmagno, making sure you shake the pan energetically at the same time as you beat. Season to taste.

7.  If you like, have some spoons warming in a pan of boiling water, then pour in a little Barolo and rest a spoon on top of each plate of risotto, so that everyone can pour tho warm wins over the rice. Alternatively, do what we do at the restaurant, and make a little well in each plats of risotto; then, at the table, pour in the wine and grate some more Castolmagno over the top.

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