You are here

Risotto Al Barbera

Flavor.of.Europe's picture
  Dried mushrooms 1⁄2 Ounce (12 Gram, Tunghi Porcini)
  Onion 1 , peeled, finely chopped
  Garlic 2 Clove (10 gm), peeled and chopped
  Olive oil 1⁄4 Pint (150 Milliliter / 2/3 Cup)
  Arborio rice 10 Ounce (300 Gram / 1 1/2 Cups)
  Barbera 4 Ounce (1 Glass)
  Beef stock 2 1⁄2 Pint (1.5 Liter / 6 1/4 Cups, Boiling)
  Butter 1 Tablespoon (1 Knob)
  Salt To Taste
  Freshly ground black pepper To Taste
  Freshly grated parmesan cheese 1 Tablespoon

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.

Recipe Summary

Difficulty Level: 
Main Dish

Rate It

Your rating: None
Average: 3.9 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2434 Calories from Fat 1218

% Daily Value*

Total Fat 138 g212.2%

Saturated Fat 27.4 g137%

Trans Fat 0 g

Cholesterol 45.5 mg15.2%

Sodium 3014.2 mg125.6%

Total Carbohydrates 260 g86.5%

Dietary Fiber 4.4 g17.7%

Sugars 31.7 g

Protein 33 g66.4%

Vitamin A 9% Vitamin C 23.3%

Calcium 33.3% Iron 30.5%

*Based on a 2000 Calorie diet

Risotto Al Barbera Recipe