With the understanding that many people may want to thrill their guests with something a little more colorful and with a wider diversity of flavors, I've also included a second recipe that was designed with fine dining in mind. My guests had trouble deciding which of these recipes they liked more because, although they are very similar in practice, the two yield complexly different results. I urge you to try them both.
As for the wine, my favorite pairing with Risotto al Barolo is easily Barbera.
2007 Vietti Barbera d’Asti Tre Vigne - The color was a deep reddish purple. On the nose I found red fruit with floral notes, cedar and a slight funk of undergrowth. A lively expression appeared on the tongue, as its brisk acidity made the mouth water yet bombarded it with sour cherry fruit. There was juicy cranberry on the finish, which stayed fresh for what seemed like a minute. This was textbook Barbera that cut through the rich structure of both risottos and kept the palate lively and fresh.