Risotto all'Amarone

Here is the recipe for preparing a delicious Risotto all’Amarone, a dish that combines Italian culinary tradition with the wine of a specific region, Valpolicella.

Ingredients

• 320 g of Carnaroli rice
• 1 bottle of Amarone della Valpolicella
• 1 liter of vegetable broth
• 1 small onion
• 50 g of butter
• 100 g of grated Parmesan cheese
• Salt, to taste
• Black pepper, to taste

Preparation

1. Begin by finely chopping the onion and sautéing it in a large pan with half of the butter until it becomes transparent.
2. Add the rice and toast for a few minutes over medium-high heat until the grains become translucent.
3. Pour a glass of Amarone and let it evaporate, stirring continuously.
4. Then, start adding the hot vegetable broth, one ladle at a time, stirring occasionally and allowing the liquid to be absorbed before adding more.
5. Halfway through cooking, add more Amarone to taste to intensify the flavor (make sure to reserve a glass to serve at the table).
6. Continue the cooking process by adding broth and adjusting with salt and pepper until the rice is al dente. This step should take about 18 minutes.
7. Remove the risotto from the heat and cream it with the remaining butter and grated Parmesan cheese, stirring vigorously to achieve a creamy consistency.
8. Let the risotto rest for a couple of minutes, then serve by plating with a sprinkle of fresh black pepper and, if desired, a final touch of Parmesan.

Fun Fact

Amarone is a rich and full-bodied red wine, known for its intense flavor that pairs well with hearty dishes. Its inclusion in this risotto brings a note of elegance and a unique depth of flavor.

If you want to pair a wine with the risotto, naturally the Amarone from the same bottle used for cooking would be ideal. Enjoy your meal and enjoy this Italian culinary experience!