This risotto starts like a meat ragu in miniature, pancetta, garlic, herbs, and browned beef. Barolo is reduced before the rice goes in, then the last pour of wine is added near the end for a final hit of flavor.
Risotto with Beef, Rosemary, Sage, and Barolo Wine, Alba Style
This risotto starts like a meat ragu in miniature, pancetta, garlic, herbs, and browned beef. Barolo is reduced before the rice goes in, then the last pour of wine is added near the end for a final hit of flavor.
Ingredients
Equipment
Method
- Keep the broth at a very slow, steady simmer near the risotto pot.
- In a broad, sturdy pot over medium-high heat, cook pancetta and garlic in 1 tbsp butter, stirring now and then. When garlic is very pale gold, add rosemary and sage and stir a few seconds. Add ground beef, crumble with a fork, and brown well, seasoning with salt and a generous grinding of pepper.
- When the meat is browned, add 1 cup (240 ml) red wine. Simmer until the wine bubbles away and reduces to a film on the bottom of the pot.
- Raise heat and add rice. Stir quickly and thoroughly until coated.
- Add 1/2 cup (120 ml) simmering broth and continue cooking as for basic risotto. When the rice is nearly done but still quite firm, after about 25 minutes, add the remaining wine and finish cooking, stirring constantly, until the wine has evaporated.
- Off heat, stir in remaining butter and all the Parmesan, turning the risotto repeatedly until melted and well distributed. Taste and correct for salt. Serve promptly with extra Parmesan.