9

2 tbsp olive oil

40 gm butter, coarsely chopped

1 small onion, finely chopped

300 gm (1½ cups) carnaroli rice

(see note)

550 ml red wine, such as

Barbaresco, plus an

extra splash (for colour)

2 tsp thyme

1 litre (4 cups) chicken stock

50 gm Parmigiano-Reggiano,

finely grated, plus extra

to serve

Extra-virgin olive oil,

for drizzling

80 gm Gorgonzola dolcelatte,

crumbled, to serve

Shavings of fennel dressed

in lemon juice and extra-

virgin olive oil, to serve

1 Heat olive oil and half the

butter in a large saucepan over

medium heat, then add onion

and stir occasionally until soft

(5-7 minutes). Add rice and stir

occasionally until rice is too hot

to touch (1-2 minutes).

2 Add wine and thyme to

stock, then gradually add stock

mixture to rice a ladleful at a

time, stirring continuously

until liquid is absorbed before

adding the next, until rice is

al dente (18-20 minutes).

3 Stir in Parmigiano-Reggiano,

remaining butter and an extra

splash of wine for colour.

Season to taste, drizzle with

extra-virgin olive oil, top

with Gorgonzola and extra

Parmigiano-Reggiano and

serve with fennel salad.

NoteCarnaroli rice is available

from select supermarkets

and delicatessens.

Risotto al Barbaresco

con Gorgonzola

SERVES 4 // PREP TIME 10 MINS // COOK 30 MINS

Piedmont means Barolo, and the local

dish, the rich and deeply coloured risotto

al Barolo, makes full use of it. If Barolo

seems a little extravagant to use for

cooking, consider Barbaresco, another

regional specialty.

92 GOURMET TRAVELLER