Risotto with Amarone is one of the most popular dishes of the Veronese culinary tradition.
- 320 g Carnaroli or Arborio rice
- 1 medium-sized onion, finely chopped
- 2 glasses of Amarone della Valpolicella wine
- 1.5 liters of vegetable broth (hot)
- 60 g butter
- 60 g grated Parmesan cheese
- Salt and black pepper to taste
- Extra virgin olive oil
- Prepare the broth: Bring the vegetable broth to a boil in a saucepan and keep it warm during the risotto preparation.
- Sauté the onion: In a large pan, heat a couple of tablespoons of olive oil and add the finely chopped onion. Sauté over medium-high heat until it becomes transparent and slightly golden.
- Toast the rice: Add the rice to the pan and toast for a few minutes, stirring constantly. This step helps make the risotto creamier.
- Deglaze with Amarone: Pour the Amarone wine over the rice and onion mixture. Let the alcohol evaporate, continuing to stir until the wine is almost completely absorbed.
- Add the broth: Begin adding the hot broth, one ladle at a time, to the rice. Gently stir and wait for the liquid to be absorbed before adding more. Continue this process until the rice is cooked al dente.
- Finish cooking: Ensure that the rice is cooked to perfection, creamy but still al dente. Add salt and freshly ground black pepper to taste.
- Mantecare: Turn off the heat and add the butter and grated Parmesan cheese to the risotto. Stir vigorously until you achieve a creamy and velvety consistency.
- Rest: Cover the pan with a lid and let the risotto rest for a few minutes to allow the flavors to meld.
- Serve: Plate the Amarone risotto in individual dishes. If desired, garnish with a sprinkle of Parmesan cheese and a grind of black pepper.
Amarone Risotto is a sophisticated dish that will delight your palate with its rich flavors. Paired with a glass of the same Amarone used in the preparation, this culinary experience becomes a true journey of gastronomic delight. Enjoy your meal!