Risotto all'amarone

Risotto with Amarone della Valpolicella

January 08, 2019

Risotto all'amarone

Ingredients for 4 people:
320 gr of Vialone Nano or Carnaroli from our selection

1/2 bottle of Amarone della Valpolicella from our selection
60 gr of finely chopped shallot, alternatively onion
40 gr of butter
50 gr of extra virgin olive oil
1 liter of meat broth
60 gr of grated aged Monte Veronese cheese, alternatively Parmigiano Reggiano from our selection

A very easy recipe to prepare!

Pour the wine into a saucepan and heat it to let the alcohol evaporate a little and concentrate the flavors.

In a large saucepan, put the finely chopped shallot, the oil, half the butter, a little salt and a pinch of pepper. If you love the fresh sensations of aromatic herbs, you can add a bay leaf or rosemary and remove them before adding the rice. Sauté for a few minutes over low heat, until the shallot turns golden. Add the rice and toast it, continuing to stir for a few minutes.

Then raise the heat and slowly pour the Amarone into the saucepan. When it has dried, continue cooking with the hot broth, one ladle at a time, until the risotto is al dente but still soft.

Turn off the heat, stir in the remaining butter and grated cheese. Use a local cheese, Monte Veronese, made from cow's milk produced in the mountains north of Verona, alternatively Parmigiano Reggiano.