Risotto al Grignolino
Risotto al Grignolino is an emblematic dish of Piedmont's Monferrato region, where the native red wine dialogues perfectly with the creaminess of Carnaroli rice. This traditional recipe mantecas the risotto with Grignolino, giving it a rosy color and elegant flavor, slightly tannic, that captures the essence of the territory.
Preparation
- 1
Finely chop the onion and soften it in a large risotto pan with oil over medium heat for 2-3 minutes, until it becomes transparent.
- 2
Add the Carnaroli rice and gently toast it for about 2 minutes, stirring constantly so the grains are coated with oil.
- 3
Deglaze with the Grignolino, letting the wine evaporate completely over 2-3 minutes: the rice will absorb the aromatic and flavor characteristics of the wine.
- 4
Begin pouring the hot broth little by little, about one ladle at a time, stirring frequently and waiting for the liquid to be absorbed before adding more.
- 5
Continue cooking for approximately 16-18 minutes total, keeping the rice slightly al dente and creating a creamy mantecatura.
- 6
Once cooking is complete, remove from heat and add cold butter in small pieces and Parmigiano Reggiano, stirring vigorously for 30-40 seconds.
- 7
Taste and adjust salt and pepper as needed. Serve immediately on hot plates, with a final grating of Parmigiano if desired.
Chef's Tips
The Grignolino should be a quality wine, preferably DOC from Monferrato: its natural acidity balances the richness of the rice. The final mantecatura is crucial to achieve the creamy consistency typical of this dish.