Ristorante Spinacorona's Risotto Barolo

1. 1

   Put the olive oil and butter in a heated pot.

2. 2

   Add the half of the onion to the pot and heat.

3. 3

   When the onion starts to turn gold/brown around the edges, remove it from the pot and throw it out.

4. 4

   Add the rice to the pot.

5. 5

   Stir for 2 to 3 minutes to toast the rice.

6. 6

   Add the wine and simmer until the wine evaporates.

7. 7

   Add warm chicken or vegetable stock in 1/4 cup portions until the rice is tender, about 20 minutes.

8. 8

   Finish with a splash of the wine and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.