Risotto all'Amarone

un piatto di risotto all'amarone su una tavola imbandita e sullo sfondo una bottiglia di Amarone

Risotto all'Amarone is one of the most beloved dishes of Veronese culinary tradition, the flagship of many renowned restaurants in the city. In this recipe two of the finest products of the territory are combined: Amarone della Valpolicella and Vialone Nano rice.

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L'Amarone.

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Vialone Nano rice.

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Ingredienti per 4 persone

  • 320 gr (11 oz) of Vialone Nano rice or rice suitable for risotto
  • 60 gr. (4 tbsp) of grated Monte Veronese cheese or Parmesan Cheese
  • 60 gr (2 oz) diced onion
  • 40 gr (1.5 oz) butter
  • 35 gr di midollo di bue o, in alternativa, 50 gr di olio extravergine d'oliva
  • 1 lt (2 pt) stock soup
  • 1/2 bottle of Amarone della Valpolicella
  • salt and pepper

Preparation

Heat the amarone in a small saucepan.
Brown the onion in a saucepan with half the butter, the marrow or the oil. When it has taken on a nice golden color add the rice and toast it over medium heat for a few minutes, stirring vigorously. Season with salt and pepper. Slowly add the Amarone.
Finish cooking over medium heat, adding the hot stock a little at a time as it is consumed and continue stirring with a wooden spoon.
Adjust the salt if necessary.
Cooking time depends on taste, but rice grains should retain some texture. Turn off the heat and keep stirring vigorously, adding the remaining butter and grated Monte Veronese (or Parmesan cheese).
Many people's hearts may weep at the idea of using "precious" Amarone as a cooking wine. At the first taste, however, you will understand that it was worth it.

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