Risotto al Barolo

[Benjamin B]

I want to cook some Risotto al Barolo but I can't really justify spending $50 on a bottle of Barolo right now.

What is a good substitute? I was thinking Barbaresco or Gattinara but I'd like to keep it to about $25 if possible and the cheapest Gattinara I can find is $37.

Also, Risotto al Barolo is usually served before the main course, so what is a suggested main course to follow?

I'm hoping to cook this dish this evening and dinner is in about 5 hours.

Help a fellow cook out with a little advice on the fly!

[Sneakeater]

This is actually an easy one.

Nebbiolo di Langhe.

Edited October 5, 2009 by Sneakeater (log)

[Benjamin B]

Awesome, I'll see if I can get that at Whole Foods or at my local wine shop.

Any advice on the main course?

[Jacquester]

IMHO after a dish of Risotto, especially with an assertive wine flavor, I would go with a straightforward meat item like a veal chop or lamb with some veggies on the side. Second preference would be maybe a Veal Saltimbocca with some escarole or Rabe on the side.

[Kerry Beal]

How about with milk braised pork. That's what we had for dinner last night with our risotto.

[Corinna]

Dorie Greenspan's veal chops with rosemary butter (recipe available on epicurious) was a wonderful (and actually quick, with some advance prep) meal tonight. I think it would be a delightful second course after your risotto. Green beans with a nice spritz of lemon, or a nice salad is a must as well.