On the occasion of Valentine's Day, Danilo Poggio prepares Barbera Risotto, a recipe that's inherently romantic thanks to wine's purple hue. From his home kitchen, the Piedmontese wine connoisseur guides us in the preparation by telling funny anecdotes and useful information about Italian wine.
In Italy, we'd call him un uomo da sposare (marriage material) because a good cook is considered one of the most desirable traits in a partner. Follow his recipe and enjoy a romantic evening with your loved one.
Barbera Wine Risotto by Danilo Poggio
Serves 4
Ingredients:
11 oz. Carnaroli rice
1 qt. chicken or vegetable broth
1 glass Barbera wine
2 shallots
½ stick butter
salt
pepper
Parmigiano Reggiano DOP
Method:
Clean and slice the shallots. In the meantime, place a knob of butter in the pot and let it melt. Add the shallots, lower the heat, and stew gently for about 5 minutes until they get golden brown. Add the rice and toast it for a few minutes. Pour the wine over the rice, let it evaporate for a couple of minutes, and then add the broth, a little at a time. Stir the rice and continuously add the broth until the rice is cooked, then add salt. When risotto is ready, go for the mantecatura with the remaining butter and Parmigiano to make it creamy. Stir well, and add pepper if you like. Buon appetito!
Video Credits
Art director Giulia Somma
Music www.bensound.com
Text Stefania Virone Vittor
