Rice with Barolo

January 28, 2013
Rice in Barolo Wine


For the Barolo sauce:

  • 1 liter of Barolo
  • 2 stems of celery
  • 1 big shallot
  • 1 garlic yolk
  • 1 sprig of rosemary
  • 1 laurel leaf (it will be taken away)
  • 3-4 grains of pepper
  • some leaves of marjoran
  • a big slice of pepper

For the rice:

  • 300 g Carnaroli rice
  • 1 shallot
  • 1 sprig of rosemary
  • beef tea
  • a little butter
  • extra virgin olive oil
  • grated parmesan
  • salt


The sauce.

Leave the vegetables and the pepper in the Barolo for around two or three hours. Take the laurel away and cook the mix on a slow fire for one hour and a half, until it’s quite dense. Whisk it and add salt.

The rice.

Fry lightly the rosemary and the shallow, add the Carnaroli rice and the sauce, washing it down with wine from time to time, until it’r ready. Before serving, mix it in a pan on a slow fire with a little butter and grated parmesan.

Crediti Foto: megabeth