Barolo Risotto

Instructions

1. Prepare the base
   Heat the olive oil and 1 tablespoon of butter in a large, heavy-bottomed pan over medium heat. Add the finely diced onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
2. Toast the rice
   Add the rice to the pan and stir continuously for 2-3 minutes until the grains become translucent around the edges but remain white in the center. This toasting process is crucial for achieving the perfect risotto texture.
3. Add the wine
   Pour in the Barolo wine and stir constantly until almost completely absorbed. The wine will give the risotto its distinctive deep burgundy color and rich flavor. Allow the alcohol to evaporate fully before proceeding to the next step.
4. Gradually add stock
   Begin adding the warm vegetable stock one ladleful at a time, stirring constantly and waiting until each addition is almost completely absorbed before adding more. This process takes about 18-20 minutes. The rice should be creamy but still have a slight firmness to it (al dente).
5. Finish with mantecatura
   Remove the pan from heat and stir in the remaining tablespoon of butter and the grated Parmigiano-Reggiano cheese. This final step, known as 'mantecatura,' creates the signature creamy texture. Add the fresh thyme leaves, then season with salt and pepper to taste.
6. Rest and serve
   Cover the risotto and let it rest for 2 minutes. Serve immediately on warmed plates, garnished with additional grated Parmigiano-Reggiano and a sprinkle of fresh thyme if desired.