The flavours and colours of Oltrepò Pavese are in this Risotto al Bonarda. A recipe that seems simple to follow but it is important to be able to cook and stir the rice in the appropriate manner so that it is of the correct consistency and that it marries well with the other ingredients. Let’s see how to prepare the Risotto al Bonarda dish.
Dish: First course
Servings: Four people
Cooking Time: About 15 minutes
Level of Difficulty: Easy
- 350 gr. Carnaroli rice
- 1 glass Bonarda wine
- Grated Parmigiano Reggiano cheese
- 1 knob of butter
- Extra Virgin olive oil
- Beef stock
Heat the oil in the pan, add the rice and mix with a wooden spoon (girariso) to ensure each grain of rice is heated. Add the wine and simmer until reduced (evaporated).
Add the boiling stock a little at a time to the rice stirring each time the stock is added. When the rice is cooked “al dente” stir in the Parmigiano and butter and let the dish stand for a few minutes before serving.
Serve the accompanied with a covering of freshly grated Parmigiano.