Risotto al teroldego: the recipe for a typical Trentino autumn starter

the Teroldego risotto it’s a first course simple and tasty, a typical recipe from Trentino Alto Adige, which takes its name from the wine used to make the dish – Teroldego – a full-bodied red wine And slightly fruity who comes from Piana Rotaliana, plain of Trentino. A risotto with an intense taste and slightly bitter aftertaste, ideal for placing in a meat card. To make it perfect, the phase of toast rice, step which allows the rice grains to compact during cooking, gradually releasing the starch: thus the risotto will be creamy and irresistible. Also, despite the presence of wine, the risotto al Teroldego is also suitable for abstainersbecause the cooking alcohol evaporates, leaving only the flavor and aroma of the wine.

You can enrich the preparation by adding radish or with sausage crumbled, to personalize it according to your tastes. You can also replace the vegetable broth with a meat broth, tasty and hearty.

Also try the recipe for risotto al Barolo, a typical Piedmontese starter, made from Barolo, one of the best wines of the Langhe.

How to prepare risotto al teroldego

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Prepare the vegetable broth and keep it warm. Chop the onion (1) and brown it in a pan with extra virgin olive oil. Add the rice and toast (2), stirring constantly with a wooden spoon. Add the wine (3) and let it absorb, until it has completely evaporated.

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Add the hot broth, a ladle at a time (4), adding more broth only when the previous one is absorbed. Once the rice is cooked, turn off the heat, salt and add the butter and the Parmesan (5). Stir for a few seconds and let stand a minute before serving. Your Teroldego risotto is ready to be enjoyed hot with a few sprigs of parsley (6).

storage

It is advisable to consume the risotto al Teroldego immediately after preparation. Alternatively, you can store it in the refrigerator for 1 day, in an airtight container.