Risotto al Barbera

The wine and, in particular, the best Italian wines and good Italian red wine are often used as an ingredient in tasty dishes from stews to cakes, the fish to desserts, from rice to stews. The most common error is to use in cooking wine of poor quality because, while a low wine can ruin a dish, a wine of good quality can improve the taste of a low quality dish.

The wine must be added to the beginning of cooking and has to evaporate that the recipe takes its aroma. In practice the aim is to evaporate all the alcohol content in wine and transfer to plate only aromas and flavors of wine.
You should also serve the same wine at the table with which it is cooked the main course.
Here's the recipe for the wine that we recommend:
Risotto al Barbera
Ingredients:

• rice for risotto
• onion, garlic, olive oil and butter
• beef marrow
• a bottle of barbera

Preparation for 4 persons: to put in a pan an onion sliced very thin, a clove of garlic, a couple of tablespoons of extra virgin oil and a piece of beef marrow and cook over low heat.
When the onion is wilted throw in 350 grams of rice pot and pour half bottle of Barbera which must be too hot but not boiling. Mix a wooden spoon until you reach the boil, add salt and leave cook slowly adding hot wine. The risotto should be removed from the heat when it is still a bit raw, add a little butter and black pepper and cover for 5 minutes.
Serve the risotto and serve with the same wine used.