Posted by: Anja | May 23, 2010

It’s out of the box, it’s…

… pink! Yes, pink! And no, it’s not meat or something that’s supposed to be pink, but risotto. Question: How do you make pink risotto? Answer: Use a lot of red wine. :D

This week-end being a holiday week-end because of Pentecost, I have the time to experiment a bit again. That’s why I did and currently am doing a lot of recipes I normally wouldn’t have the guts to do. One of these recipes was the Barolo risotto that I made two days ago. Well, as you know I haven’t done risottos for quite some time before giving the shrimp risotto a try and now I’m a believer. I want more! More risotto recipes, especially more different risotto recipes. I tried a mushroom risotto but have to say that I failed and that’s why that recipe didn’t make it into this blog. This risotto recipe now has been a success and that’s why I expect you to try it!

Risotto al Barolo
idea adapted from Smitten Kitchen

50ml olive oil
3 scallions, chopped
1 1/2 small coffee cups of arborio rice
150ml red dry wine, normally Barolo but another Italian one should work as well
400ml chicken stock
50g cold butter
50g freshly grated Parmesan + more for garnish

First step: Heat the olive oil in a large pan to medium heat. Warm the chicken stock not to a boil but it should be definitely not cold.

Second step: When heated, add the rice and stir for 3-4 minutes from time to time so that the rice can brown a bit. Add the wine and one ladle of chicken stock and let the rice soak the liquids. Stir from time to time.

Third step: Whenever the liquid seems to be absorbed, add more chicken stock until the rice is nearly through. Now add the scallions. That time for me was when only two ladles of chicken stock were left.

Fourth step: When the whole stock has been absorbed and the rice is good, add the cheese and the butter. Let cook for another 2-3 minutes until the risotto is sticky but the sauce is not liquid. It’s hard to describe. :)

Fifth step: Serve directly. It’s enough for two people, but you need a small salad to go with it. I chose field salad with small tomatoes and an olive oil/balsamico vinegar dressing.

The risotto has been designed for Barolo wine, but it’s quite expensive (around 11€) to be spent just on cooking. At least I think so. I chose a cheaper Italien red wine to keep the spirit of an Italian dish. ;)
Also: Use fresh chicken stock not the one that you get using some powder and put it into boiling water. That just sucks! The taste is really not good and you notice the difference enormously when you compare fresh chicken stock to it. You can buy the fresh stock in the supermarket as well, it’s around 3€ for 400ml, but I think it’s worth it.


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