Lidia's Risotto Recipe

By Lidia Bastianich

IWM Pairings: Mother & Son
"Vino Italiano" and
"Lidia's Italian Table"
Price: $61.00

Lidia Bastianich's recipe for Risotto al Barolo is one of many among the pages of "Vino Italiano," written by her son Joe and David Lynch. The book supplies an in-depth look at the culture of Italian wines and food. This terrific mother-and-son team has changed the way we look at Italian wines and foods.

Try Lidia's recipe with a Barolo selected by our staff. Please contact our Wine Portfolio Managers at 212.473.2323 for more information.

Lidia's Risotto

Ingredients:
- 8 large carrots, peeled and quartered
- 2 fresh bay leaves
- Pinch salt
- Pinch freshly ground black pepper
- 1 bottle Barolo (or other hearty, dry red)
- 1/2 cup olive oil
- 4 medium shallots, diced fine
- 1 pound arborio rice
- 5 tablespoons butter
- 1 cup Parmigiano Reggiano, grated

Serves 4

For the Stock:
In a large stockpot, bring 4 quarts of water to a boil. Add the medium-size carrots and bay leaves, and simmer for 1 1/2 hours. Remove the carrots and bay leaves, place them in a bowl, and mash them up to create a purée with about 1 tablespoon of butter and a pinch of salt and pepper. Meanwhile, in a sauté pan, bring half of the wine to a boil, and allow the alcohol to burn off (literally, flambé the wine.) After the wine has boiled for five minutes, add it to the stockpot containing the carrots and water. Continue to boil the mixture until it reduces down to about 1 1/2 quarts of liquid. Cover and keep at a bare simmer while you start the rice.

For the Rice:
In a heavy-bottomed skillet, heat 1/2 cup of olive oil over low flame until the oil begins to shimmer. Add the chopped shallots and salt, and sauté until the shallots wilt, about 2 or 3 minutes,

Adjust the heat to medium-high and add the rice. Mix vigorously with a wooden spoon, to keep the rice from sticking to the bottom of the pan and to lightly toast it. After 3 minutes, add 1 cup of the remaining Barolo. Stir vigorously.

Lower the heat to medium. Begin adding the simmering carrot stock to the rice, 2 tablespoons at a time, maintaining the mixture at a consistency between slightly watery to creamy. Continue adding the stock until the rice cooked but is al dente. The entire process should take 18 to 20 minutes.

When the risotto is done, take it off the burner. Continue to stir vigorously while adding the remaining 4 tablespoons of butter and the grated Parmigiano cheese. Try to whip up the mixture to make it as creamy as possible. Spread some of the hot carrot purée on a hot plate and top with the risotto.

Wine Recommendation:
Barolo is a natural, but any Nebbiolo-based wine — Barbaresco, Gattinara, Ghemme, or a simple Nebbiolo d'Alba — will do. Italian Wine Merchants will recommend a pairing appropriate for your palate and pocketbook. Call our Wine Portfolio Managers at 212.473.2323.