Risotto with Barolo wine

Risotto with Barolo Wine or Risotto al Barolo is a luxurious Italian dish that celebrates the rich and robust flavors of Barolo wine, often referred to as the “King of Wines” from the Piedmont region of Northern Italy. This exquisite risotto showcases the marriage of the region’s prized Arborio rice with the intense, complex notes of Barolo wine, resulting in a dish that is both sophisticated and comforting. The slow, meticulous process of preparing Risotto al Barolo reflects the Piedmontese commitment to culinary excellence, creating a dish that embodies the essence of the region’s winemaking traditions and its passion for extraordinary flavors.


  • Moderate

Wine Pairings

  • Not Available

Servings For :

  • 4-6 People


  • Approximately 1.5 hours of preparation and cooking


  • Moderate to High (depending on the quality of Barolo wine)

Italy Region

  • Piemonte


  • Not Available


  • 2 cups Arborio rice
  • 1 bottle (750ml) Barolo wine
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 liter (about 4 cups) beef or vegetable broth, kept warm
  • 1/2 cup Parmigiano-Reggiano cheese, grated
  • Extra virgin olive oil
  • Butter
  • Salt and black pepper to taste


  1. 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.
  2. Add the minced garlic to the skillet, stirring until it becomes fragrant.
  3. Add the Arborio rice to the skillet, toasting it until the edges become translucent.
  4. Pour in a generous glass of Barolo wine, stirring until the wine is mostly absorbed by the rice.
  5. 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.
  6. As the risotto cooks, gradually add the remaining Barolo wine, allowing the rich flavors to infuse into the dish.
  7. Stir in a generous amount of grated Parmigiano-Reggiano cheese, a knob of butter, and season with salt and black pepper to taste.
  8. Continue stirring and adding broth or wine as needed until the risotto reaches a creamy consistency and the rice is cooked to perfection.
  9. Serve Risotto al Barolo hot, garnished with extra Parmigiano-Reggiano cheese.
  10. 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.

Text Widget

Nullam quis risus eget urna mollis ornare vel eu leo. Nullam id dolor id nibh ultricies vehicula ut id elit. Donec ullamcorper nulla non metus auctor fringilla. Maecenas sed diam eget.

Recent Recipes

Tomato and Basil Soup
December 13, 2023
Barley soup
December 13, 2023
Trofie shrimp and zucchini
December 13, 2023