Risotto al Barolo

Method

Heat the stock in a separate pan with the halved onion and bay leaf, keeping it at a gentle simmer. Warm the oil and half the butter in a large, heavy-bottomed pan over medium heat, then add the chopped shallots and soften gently for 2-3 minutes without browning. Add the rice and toast for 1-2 minutes, stirring constantly to coat each grain. Pour in the Barolo wine and stir continuously until almost completely absorbed by the rice. Begin adding the hot stock one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next, continuing for approximately 18-20 minutes until the rice is creamy and al dente. Remove from heat and stir in the remaining butter and grated Parmigiano-Reggiano until the risotto is glossy and flowing. Season with salt and pepper to taste and serve immediately.