Risotto with Barbera Risotto with Barbera<P>Ingredients:<BR>350 g Carnaroli rice (or Arborio or Roma or Vialone Nano)<BR>2 Glasses of Crocera Barbera d’Asti DOCG Superiore 500 ml of meat broth (chicken or beef stock) 80g Parmigiano Reggiano DOP Butter to taste Preparation: Toast the rice with a knob of butter for a few minutes. Add a glass of Barbera and continue cooking for about 7/8 minutes adding the broth. When almost cooked, add the remaining wine and finish cooking. Stir with butter and Parmigiano. (Serves 6)
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