RISOTTO WITH BAROLLO: Risotto al Barolo

I'm so proud of my 15 year old sous chef! She made this risotto on her own  - Great job!

Just so you know, our house may be the loudest house in our neighborhood. No - not just screaming teen girls but ear popping electric guitars! Yes - -I can't count the guitars ...so while we are cooking, there's this one girl playing, one teen in another  room blasting some MTV and us wannabe chefs singing and dancing .....

......to some Korean pop music in our background. Yes..oh yes..singing and dancing Batali cooks here!

Mario Batali's version : Page 145

 

DAY 5

Maria Belinda's teen daughter version:

1/4 cup extra virgin olive oil
1/2 onion
1 1/2 cup aroborio rice
1 cup red wine - Barolo is preferred
6 cups chicken stock
2 tbsp butter
1/2 cup grated parmigianno reggiano

STEP 1: In olive oil, cook onion and arborio rice until onion is translucent and arborio rice is toasted approximately 3-5 minutes.

 

STEP 2: Add the wine, then add a ladleful of stock. Cook and stirr, until the liquid is absorbed. Stir constantly and add more stock  until rice becomes tender. Add butter and cheese

 

STEP 3: Top with cheese and serve

Comments

[ghd straightener]

Yes,I think so,too.