The real recipe of risotto with Amarone

Autumn is at the doors and we would like to share with you our new entry dish… the famous “risotto with Amarone”

Enjoy with us our winter cooking class experience and let’s start to prepare it! Buon appetito !! Contact us for more info hello@romeoandjulietguide.com

is one of the most delicious dishes of Verona culinary tradition. In this recipe you find two of the top products of Verona territory: the Amarone and the Vialone Nano. Vialone Nano is a rice varietal typical of Verona, appreciated by national and internationa chefs all ove for the creamy texture it gives to the risotto.

 Ingredients (4 people)

• 320 gr of Vialone Nano rice
• 60 gr of grated aged Monte Veronesecheese (alternatively you can use Grana Padano or Parmigiano)
• 60 gr of finely chopped onion
• 40 gr of butter
• 35 gr beef bone marrow or, in alternative, 50 gr of extra virgin olive oil
• 1litre and a half of stock soup (If you can get the concentrated soup cubes that are sold in Italian supermarket they are perfect for risotto. Star and Knorr are the most popular brands)
• 1/2 bottle of Amarone della Valpolicella. Of course it would be a crime to use an old vintage of Amarone. Please use a young Amarone, one of those that ages for only a couple of years in barrel and that are usually less expensive that long aged ones and also have more aggressive flavours, ideal to give more taste to your recipe
• Salt and pepper

In a big pot melt the concentrated soup cubes with water and keep it close to boiling temperature. Do the same with the Amarone in another pot.

Cut up the onion very thin, put it in a third pot with butter and bone marrow (or olive oil) and brown it until it gets of a beautiful golden color, then add the rice. With a wooden spoon stir the rice until it gets evenly shiny with the oil and bone marrow, add a small ppinch of salt and pepper and keep stirring.Add the Amarone and keep stirring until it evaporates. It is important to keep stirring otherwise the rice will stick to the bottom of the pot and burn.

And now it’s the important point. With a ladle, put some soup in the rice pot, and keep on stirring until the soup is almost completely absorbed by the rice, then add some more soup. Keep on repeting the same operation until you finish the soup and the rice is tender. Turn off gas, add some more butter and the Monte Veronese cheese and stir until everything is melted and creamy.

Put the rice on a wide, flat plate, spread it well and add some more grated Monte Veronese or parmesan cheese.

You can pair it with the remaining Amarone or with a lighter Valpilicella Superiore or Ripasso.