Risotto al Barolo (Barolo Red Wine Risotto)

• 1.2 liters Vegetable stock
• 2 medium Shallot
• 2 tbsp Extra virgin olive oil
• 1 tsp Fine sea salt
• 320 g Arborio rice
• 350 ml Dry Red Wine
• 60 g Unsalted butter, cold
• 60 g Parmesan
• ½ tsp Black pepper

1. Pour the vegetable stock into a saucepan and bring it to a gentle simmer, then keep it hot over a low heat. Finely chop the shallots and set them by the hob.
2. Warm the olive oil in a wide frying pan over a medium heat, then add the shallots and a pinch of the salt. Cook for 4 to 6 minutes until softened and translucent, without letting them colour.
3. Stir in the arborio rice and toast for 2 minutes, stirring constantly, until the grains look slightly translucent at the edges. Pour in the red wine and simmer, stirring, until it is almost fully absorbed.
4. Add a ladleful of hot stock and stir until absorbed, then continue adding stock a ladle at a time, stirring often. Keep the risotto at a steady simmer and cook for 18 to 22 minutes until the rice is tender with a slight bite and the texture is loose and glossy. You may not need every last drop of stock.
5. Take the pan off the heat and stir in the butter until melted and emulsified. Finely grate in the parmesan, then season with the remaining salt and the black pepper. Cover and rest for 2 minutes, then stir once more and serve hot.

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