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1
Heat half the cold butter in a wide, heavy saucepan over a medium flame. Add the finely chopped onion and sweat without colour until it is fully softened and translucent — no browning.
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2
Add the Carnaroli rice and toast it dry in the butter and onion, stirring constantly, until each grain is hot to the touch and the edges have turned faintly opaque. Pour in a generous ladleful of the Barolo — committing fully to red wine here and using no white wine at any stage is where this dish lives or dies. Stir until the wine is completely absorbed and the grains have taken on their first colour.
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3
Add the red wine–infused hot broth one ladleful at a time, waiting for each addition to be almost fully absorbed before adding the next. Maintain a steady, active simmer throughout. Continue for approximately 16–18 minutes, stirring regularly, until the rice is cooked but retains a firm centre — al dente. The risotto should be slightly looser than standard, as the red wine has dried the grains.
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4
Remove the pan from the heat entirely. Add the remaining cold butter and the crumbled Castelmagno DOP. The pan must be off the heat — Castelmagno added to a still-hot risotto seizes rather than melting smoothly. Fold and beat vigorously until the butter is emulsified and the Castelmagno has melted into streaks of white-gold against the deep red base. Taste and adjust salt.
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5
Spoon immediately into warmed bowls — red wine risotto loses heat rapidly and the Castelmagno solidifies when cool. If using, shave fresh truffle from Alba over each portion and add a few drops of Barolo Chinato to the last ladle of broth before service.