Risotto al Barolo is the recipe you’ll want to make tonight
Risotto al Barolo is risotto, cheese and Barolo in one dish. And believe me: this golden trio on a plate is something you’ll want to make tonight. Risotto al Barolo is a classic recipe from the northern Italian region of Piedmont, which is also where Barolo comes from, also known as the king of Italian wine.
Two years ago, my boyfriend and I drove to Piedmont in search of the best Barolo. With 20 kilometers left on the clock, we made our final stop for fuel. When paying, the petrol station attendant urged us (without being asked) to try the risotto at Barolando restaurant in the Barolo region. So we did.
So delicious you’ll eat your knife along with it
This dish — Risotto “Vialone Nano De Tacchi 22 mesi” al Barolo, cremoso di Blu di Langa, as it appears on the menu — was so delicious that my boyfriend ate his knife along with it (as you can see, there is evidence of this). So tasty — and all for €15! To save you a 1,200-kilometer road trip, I tracked down the recipe. You can put this Risotto al Barolo together in under half an hour and then, believe me, you’ll be making it much more often.
How to make Risotto al Barolo
- Bring the stock to a boil over high heat, then keep it simmering over low heat. In the meantime, finely chop the onion and cut the blue cheese into 4 slices the size of a credit card.
- Heat half of the butter in the pan over low heat. Then add the chopped onion and sauté for a few minutes.
- Add the rice and keep stirring well until all the rice grains become translucent.
- Slowly pour in the Barolo and stir until it has been absorbed by the rice (pour yourself a nice glass too).
- Add a splash of stock and stir until that too has been absorbed by the rice. Repeat this step for 15 to 20 minutes, and don’t forget to take another sip of wine in between.
- Add the remaining butter and a pinch of salt to the risotto.
- Divide the risotto among four plates and place a slice of blue cheese in the center of each plate. Time to serve!
Are you more into fresh, lighter risottos? Then try this delicious lemon risotto.
Also read:
- These are the winners of restaurant guide Lekker500, 2026 edition
- FavorFlav’s ultimate Barolo Guide
- 6 facts, myths and top tips about risotto
Image: Barolando Ristorante
