Risotto Al Barolo Recipes

Steps:

• For the Vegetables: Preheat the oven to 400 degrees F.
• Toss the carrots, turnips, beets, thyme sprigs and garlic in a roasting pan with the olive oil. Season generously with salt and pepper. Roast, stirring occasionally, until tender, about 30 minutes. Peel the beets. Keep the vegetables in the turned-off oven until the risotto is ready.
• For the Risotto: Bring the chicken broth to a simmer in a medium saucepan, over medium-high heat. Reduce the heat so the broth simmers gently.
• Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the pancetta and cook until slightly crispy, about 3 minutes. Add shallots and cook stirring, until tender, about 1 minute. Add the rice and stir until it is glossy, about 1 minute. Add the salt. Add 1 cup of the Barolo and cook, stirring constantly with a wooden spoon, until it is absorbed by the rice, about 2 minutes, scraping up any brown bits on the bottom of the pot. Ladle in about 1/2 cup of the simmering broth and stir constantly, until the rice again absorbs the liquid, adjusting the heat to maintain a gentle simmer. Continue ladling in about 1/2 cup of broth at a time, stirring between additions and letting the rice absorb the liquid before adding more.
• When rice is al dente, after 20 or so minutes of cooking time, stop adding broth. Stir in the remaining 1/2 cup wine until just absorbed, then stir in the grated Parmesan and the butter. Season with salt and pepper, to taste. Let the risotto rest off the heat for a minute or so before serving. Divide among warm shallow bowls and top with the roasted vegetables. Shave black truffles over the top, or drizzle with a bit of truffle oil, if using.
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