Risotto al Nebbiolo with Robiola
A variation on the classic Piedmontese Risotto al Barolo, this Risotto al Nebbiolo is both elegant and bold–and can be made at a fraction of the cost.
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Ingredients
- 6 tablespoons butter, divided
- 1 medium onion, finely diced
- 1 ½ cups Arborio or Carnaroli rice
- ¾ cup Nebbiolo wine
- 6 cups vegetable stock
- 1/3 cup freshly grated Parmesan cheese, plus more for serving
- 4 ounces Robiola cheese, for serving
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