Barolo red wine, borlotti beans& veal risotto

I have cooked a many risotto, and have always added a good splash of white wine to give it some flavour.  However, across my Piedmontese recipe research, I came across a version of this recipe that involved using Barolo red wine (made in Piedmont) as well as stock to cook the risotto. My dish is a take on a recipe by Valentina Harris but just takes only 30 mins to cook rather than a few hours.

Barolo, borlotti & veal risotto

Ingredients (serves 2-3)

250g Arborio

1 onion, chopped

1 celery stalk, chopped

1 small carrot, chopped

250g Veal, chopped

1 tin of Borlotti beans,

700ml stock

300ml red wine i.e Barolo

25g unsalted butter

50g Parmesan

Salt & Pepper

  • Add the butter to a wide pan, and fry the onion, celery & carrot until soft. This should take about 10 mins
  • Add the veal and approx. 50ml of the wine. Cook until evaporated. Then add the Borlotti beans. Season well with Salt & Pepper.  Stir.
  • Add the rice; mix with the veal mixture.
  • Pour a little of the stock and stir the risotto mix continuously until the stock has evaporated. Then add a little of the wine and do the same.  Alternate with the stock & wine until the risotto is cooked.
  • Finally add the Parmesan and stir through the mixture.
  • Serve with more Parmesan if wish



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