, it can be quite cathartic. Typically, I make mushroom or butternut squash, but this risotto has a small amount of ground beef. It's really delicious. The red wine/beef combination marries surprisingly well with the creamy Arborio rice. The sage and rosemary really deliver on the flavor front and take the whole thing to a new level. Alba in Italy is known around the world for its Barolo and Barbaresco wines and is situated in the northern Piedmont region. data-pin-do=)
Risotto with Beef, Rosemary, Sage and Barolo Wine, Alba Style
February 15, 2021
Marcella Hazan's cookbooks are wonderful and are credited with introducing the traditional techniques of Italian Cooking to the US and the UK. I stumbled upon this recipe for Risotto with Beef, Rosemary, Sage and Barolo Wine, Alba Style. I love risotto and have made it over the years using the traditional endless stirring technique, the oven method, and actually in an Instant Pot. If you want to hang out in the kitchen while drinking wine and do it the traditional way (that is, when my husband does the stirring!), it can be quite cathartic. Typically, I make mushroom or butternut squash, but this risotto has a small amount of ground beef. It's really delicious. The red wine/beef combination marries surprisingly well with the creamy Arborio rice. The sage and rosemary really deliver on the flavor front and take the whole thing to a new level. Alba in Italy is known around the world for its Barolo and Barbaresco wines and is situated in the northern Piedmont region.
- Prep: 15 mins
- Cook: 1 hrs
- Yields: 6 Servings
Ingredients
5 cups Basic Homemade Meat Broth or 1 cup canned beef broth diluted with 4 cups water
3 tablespoons pancetta, chopped very fine
1½ teaspoons garlic, chopped very fine
chopped rosemary leaves, 1½ teaspoons if fresh, ¾ teaspoon if dried
chopped sage leaves, 2 teaspoons fresh or 1 teaspoon dried
black pepper, ground fresh from the mill
2 cups Arborio or other imported Italian risotto rice
⅓ cup freshly grated parmigiano-reggiano cheese, plus additional cheese at the table
Directions
1Bring the broth to a very slow, steady simmer on a burner near where you'll be cooking the risotto.
2Put 1 tablespoon of butter, the pancetta, and the garlic in a broad, sturdy pot, turn on the heat to medium-high, and stir from time to time as you cook. When the garlic becomes colored a very pale gold, add the rosemary and sage, cook, and stir for a few seconds, then add the ground meat. Crumble the meat with a fork, and turn it over several times to brown and coat it well, adding salt and a generous grinding of pepper.
3When the meat has been well browned, add 1 cup of the red wine. Cook at a simmer, letting the wine bubble away until it becomes reduced to a film on the bottom of the pan.
4Turn up the heat, and add the rice. Stir quickly and thoroughly until the grains are coated well.
5Add ½ cup of simmering broth, and cook the rice following the directions below. When the rice is just about done, but still rather firm, after approximately 25 minutes, add the remaining wine, and finish cooking, stirring constantly, until all the wine has evaporated.
6Add ½ cup of simmering broth and cook the rice, stirring constantly with a long wooden spoon, wiping the sides and bottom of the pot clean as you stir, until all the liquid is gone. You must never stop stirring and you must be sure to wipe the bottom of the pot completely clean frequently, or the rice will stick to it.
7When there is no more liquid in the pot, add another ½ cup, continuing always to stir. Maintain heat at a lively pace.
8Off heat, add the 2 tablespoons of butter and the grated Parmesan, and stir thoroughly, turning the risotto over and over until the cheese has been well distributed and has melted. Taste and correct for salt. Transfer to a platter and serve promptly, with additional grated cheese on the side.
Recipe from Essentials of Classic Italian Cooking by Marcella Hazan.
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