Risotto all'Amarone
Risotto all'Amarone is the noblest first course of the Verona region: Vialone Nano rice creamed with Amarone della Valpolicella, the great red wine of Veneto. The result is a risotto with an intense ruby color and a deep, enveloping flavor.
A dish for special occasions, to be served with the same Amarone used to cook it.
Preparation
- 1
Sauté the minced onion in a knob of butter.
- 2
Toast the rice for 2 minutes.
- 3
Deglaze with half of the Amarone and let it evaporate.
- 4
Add hot broth one ladle at a time, stirring constantly.
- 5
Halfway through cooking, add the remaining Amarone.
- 6
Finish off the heat by creaming with cold butter and Monte Veronese.
- 7
Serve in hot plates.
Chef's Tips
Use a quality Amarone: you'll taste everything in the dish. Monte Veronese is the traditional cheese, more delicate than Parmigiano.