Risotto with Amarone wine is the best dish you can eat during your Valpolicella’s trip: the union of the two most representative products of Veneto: rice, Vialone Nano of course, and Amarone, the great red wine.
Here’s the original recipe of an amazing Valpolicella restaurant, which has enlightened us with its advice for a fabulous risotto!
Let’s get started!
Ingredients for risotto with Amarone wine
- 300 grams of rice
- 1 yellow onion
- 1 liter of broth
- olive oil
- a good bottle of Amarone della Valpolicella, at least half bottle, so don’t drink it all!
- salt and pepper
How to make the perfect risotto with Amarone wine
Finely chop the onion and put it in a large pot with plenty of oil and a spoon of butter.
Cook gently until is soft but not brown, add rice, raise the heat and toast for a few minutes, stirring constantly.
Add pepper and drizzle with a first glass of Amarone. Then add the remaining wine slowly and only when the fist one is evaporated and continue to cook, stirring occasionally.
Cook risotto by adding a ladle of broth at a time.
When is cooked “al dente” turn off. Season with salt and pepper, put in a spoon of butter and a handful of Parmigiano Reggiano and stir.
This process is called “mantecatura”, and risotto should be “all’onda”, not dry, but with a cremy sauce of butter and amid.
The secret is to let risotto rest for 3 minutes before serving it.
The chef’s cooking tips
Simple: the ingredients are few, but should be of excellent quality: you don’t have to splurge and uncork a Quintarelli Amarone, but neither be too stingy with the wine or risotto will be a disaster.
Add some crunchy bacon stripes to make it irresistible.
Which wine to match with Amarone risotto?
The same Amarone you’ll use for the recipe.
Recipe courtesy of the Mazzi restaurant-winery
Via Crosetta, 8 – S.Peretto – 37024 Negrar
Phone: 045 7502072