Mario Batali's Risotto with Barolo

"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.

• 1/4 cup extra-virgin olive oil
• 1 medium onion, cut into 1/4 inch dice
• 1 1/2 cups arborio rice
• 1 cup barolo wine or other dry red wine
• 8 cups chicken stock, heated until hot
• 4 tablespoons unsalted butter
• 1/2 cup freshly grated parmigiano-reggiano, plus more for serving

METHOD

In a 10 to 12 inch saute pan, heat the olive oil over medium heat until almost smoking. Add the onion and cook until softened and translucent but not browned, 8 to 10 minutes. Add the rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes.

Add the wine, then add a 4 to 6 ounce ladleful of stock and cook, stirring until the liquid is absorbed. Continue stirring and adding the stock a ladleful at a time, waiting until the liquid is absorbed each time before adding more, until the rice is tender and creamy yet still a little al dente, about 18 minutes (you may have stock left over).

Remove the pan from the heat and stir in the butter and Parmigiano until well mixed. Divide the risotto among four warmed plates, and serve with additional Parmigiano.

Serves: 4

Reprinted with permission from ©2005 Mario Batali Molto Italiano, published by Ecco Press, an imprint of HarperCollinsPublshers

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