Risotto with Barolo wine

In a large skillet or wide-bottomed pan, heat a generous drizzle of extra virgin olive oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent.
Add the minced garlic to the skillet, stirring until it becomes fragrant.
Add the Arborio rice to the skillet, toasting it until the edges become translucent.
Pour in a generous glass of Barolo wine, stirring until the wine is mostly absorbed by the rice.
Begin adding the warm broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process until the rice is cooked al dente.
As the risotto cooks, gradually add the remaining Barolo wine, allowing the rich flavors to infuse into the dish.
Stir in a generous amount of grated Parmigiano-Reggiano cheese, a knob of butter, and season with salt and black pepper to taste.
Continue stirring and adding broth or wine as needed until the risotto reaches a creamy consistency and the rice is cooked to perfection.
Serve Risotto al Barolo hot, garnished with extra Parmigiano-Reggiano cheese.
Enjoy this elegant and indulgent dish that captures the essence of Piedmontese cuisine, where the marriage of Arborio rice and Barolo wine creates a risotto that is both a celebration of tradition and a symphony of extraordinary flavors.