Dinner Party · Italian
Risotto al Barolo with Radicchio
A sophisticated Northern Italian specialty that balances the deep, wine-infused earthiness of Arborio rice with bitter, caramelized radicchio.
Why This Works
The technique of progressive stock addition facilitates the mechanical release of amylopectin from the rice, creating a luxurious, cohesive starch matrix. The high tannins and structural acidity of the Barolo provide an essential counterpoint to the bitterness of the radicchio, resulting in a perfectly balanced plate with profound depth of flavor.
The Upgrade
Fold in a teaspoon of balsamic glaze at the end to deepen the color and add a subtle, complex sweetness.
Chef's Secret
Michelin TechniqueKeep the stock hot at all times; adding cold liquid to the risotto will shock the rice and ruin the creamy starch development.
Ingredients
Total time including resting: 45 min
Directions
Bring beef stock to a gentle simmer in a small saucepan over medium-low heat.
5 minIn a heavy-bottomed pot, heat olive oil over medium heat and sauté chopped radicchio until wilted; remove from pan and set aside.
5 minIn the same pot, toast the Arborio rice, stirring frequently until the edges appear translucent and the grains are aromatic.
3 minDeglaze the pot with the Barolo, stirring constantly until the wine is fully absorbed by the rice.
5 minAdd the warm beef stock one ladle at a time, stirring continuously and waiting for the liquid to be fully absorbed before adding the next ladle, until the rice is al dente.
20 minRemove from heat and vigorously stir in the wilted radicchio, butter, Parmigiano Reggiano, and season with salt and pepper to achieve a creamy, emulsified finish.
2 minWine Pairing
Barolo
Red Wine
The BottleVietti Castiglione Barolo
Using the same region's wine in the dish creates a natural affinity. The robust tannins and high acidity of the Nebbiolo grape are essential to balance the creamy starch of the risotto and the slight bitterness of the radicchio.
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Grilled Asparagus
Grill spears briefly and finish with a squeeze of lemon juice.
Ingredients
Directions
Preheat grill or cast-iron grill pan to high heat.
Toss trimmed asparagus with olive oil in a mixing bowl until lightly and evenly coated.
Place spears perpendicular to grill grates to prevent falling through.
Grill for 3 to 4 minutes, turning once, until tender-crisp and lightly charred.
Transfer to a warm serving platter and season immediately with sea salt and black pepper.
Finish with a fresh squeeze of lemon juice just before serving alongside the risotto.
Side Dish
Mixed Green Salad
Simple greens with a classic vinaigrette to provide a light palate cleanser.
Ingredients
Directions
Wash and thoroughly dry greens using a salad spinner; refrigerate until crisp.
Whisk vinegar, mustard, salt, and pepper in a small bowl until the salt dissolves.
Slowly drizzle the olive oil into the vinegar mixture while whisking constantly to create a stable emulsion.
Place the chilled greens in a wide mixing bowl.
Drizzle the vinaigrette sparingly over the leaves and toss gently with clean hands to ensure an even, thin coating.
Transfer to chilled plates immediately to maintain texture.
Member Reviews
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Tasty and easy. Mine wasn't as photogenic but the flavor was there.
The timing on the steps was spot on. Came out perfect on the first try.
Very approachable even for a beginner. Turned out great.