Recipes
Rice with Barolo

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.
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