Ingredients:

- 300g Arborio rice
- 1 shallot, finely chopped
- 2 tablespoons olive oil
- 150ml Barolo wine (reserve a glass for cooking)
- 1 litre vegetable or chicken broth
- 50g grated Parmesan cheese
- 50g unsalted butter
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)

Instructions:

1. In a large saucepan, heat the olive oil over medium heat. Add the chopped shallot and sauté until translucent.

2. Add the Arborio rice to the pan and stir well, coating the rice with the oil. Toast the rice for a minute or two until it becomes slightly translucent around the edges.

3. Pour in the reserved glass of Barolo wine and stir continuously until the wine is absorbed by the rice.

4. Begin adding the vegetable or chicken broth, one ladle at a time, stirring continuously. Allow each ladle of broth to be absorbed before adding the next. Repeat this process until the rice is al dente, usually about 15-20 minutes.

5. Once the rice is cooked, remove the pan from heat. Stir in the grated Parmesan cheese and butter until melted and well combined. Season with salt and pepper to taste.

6. Cover the risotto with a lid and let it rest for a few minutes to allow the flavours to meld together.

7. Serve the risotto al Barolo in individual plates or bowls. Garnish with fresh parsley for an extra touch of freshness.