Risotto alla Barbera
Risotto’s week. After the Risotto alla parmigiana, now another recipe always based on the book “Gastronauta. Le ricette della memoria e l’arte di fare la spesa” (Gastronauta. Recipes of the memory and the art to buy food) by Davide Paolini. The more typical version is Risotto al Barolo, that I already cooked last March . Paolini promotes his recipe as cheaper, given the different prices of Barbera and Barolo . Easy risotto, the greatest moment during the preparation is the intense perfume in your kitchen of wine. I really appreciated it, it remembered when I was going to grape yard with my grandfather in late summer days. Barbera smells like my family homemade wine, no more produced being a responsibility of the grandparents. How I miss these moments of quietness, slow life and bright colours in the sky. They are in my idyllic mind word, the core of all my current dreams. RISOTTO WITH BARBERA In black Paolini’s dose, in red my dose for 2 people 300 gr rice (150 gr) 60 gr butter (20 …