Risotto al Barolo

Risotto al Barolo is a classic Northern Italian dish from the Piedmont region, featuring creamy Arborio rice slowly cooked in a rich sauce made from Barolo wine (or often the more affordable Barbera). The dish is traditionally finished with butter, Parmesan cheese, and sometimes a touch of meat broth, creating a deeply flavorful and comforting meal.

🍽️ Nutrition at a glance

This dish is high in carbohydrates from the rice and contains moderate fat from the butter and cheese, with a small amount of protein. A typical serving provides around 500-600 calories, along with key nutrients like B vitamins, iron from the wine, and calcium from the dairy.

Nutrition breakdown

Calories	380 kcal
Protein	8.5 g
Carbs	52 g
Fat	14 g
Fiber	2.5 g
Sugar	3 g
Sodium	680 mg
Potassium	280 mg
Phosphorus	150 mg
Magnesium	35 mg
Iron	2.1 mg
Zinc	1.2 mg
Vitamin B1 (Thiamine)	0.3 mg
Folate	85 mcg
Vitamin K	12 mcg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

Culturally, it showcases the Piedmontese tradition of using local wines in cooking, with Barolo's robust flavor adding complexity. Nutritionally, the slow cooking process helps the rice retain more of its natural nutrients compared to boiling, and the wine contributes antioxidants.