Risotto with Barbera
The key to this comforting north-Italian staple is to use good-quality stock; use a good vegetable stock for a meat-free version. It seems almost too simple, but this is the classic recipe and the results speak for themselves. The recipe comes from the chef of the restaurant attached to the excellent Araldica group of co-operatives, suppliers of The Society's Barbera d'Asti.
- 85g butter
- 350g Carnaroli rice (Arborio, Roma or Vialone Nano are equally good)
- 2 glasses of The Society's Barbera d'Asti DOCG Superiore
- 500 ml of hot chicken or beef stock
- Salt and pepper
- Butter to taste
- 80g grated Parmesan
Melt half the butter in saucepan and lightly cook the rice for a few minutes until it just starts to change colour. Add a glass of Barbera and continue cooking until absorbed. Keep adding stock stirring all the time for about 7/8 minutes until it is all absorbed. When almost cooked, add the remaining wine, season and finish cooking. Stir in butter and Parmesan and serve.
Serve with a crisp green salad and a glass of The Society's Barbera d'Asti DOCG Superiore (naturally!)