Amarone Risotto

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Amarone Risotto
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643
Calories per serving
  • Gluten Free
  • Energy Kcal 643
  • Carbohydrates g 65.3
  •   of which sugars g 0.8
  • Protein g 11.4
  • Fats g 30.9
  •   of which saturated fat g 13.07
  • Fiber g 1
  • Cholesterol mg 98
  • Sodium mg 830
  • Difficulty: Very easy
  • Prep time: 10 min
  • Cook time: 20 min
  • Serving: 4
  • Cost: Average

PRESENTATION

Amarone risotto? Oh, it is fantastic! Straight from the heart of Veneto—where, honestly, culinary traditions really shine. This risotto all'Amarone is made with Vialone Nano rice, which is tender yet firm, and you know, celebrated in the Bassa veronese region. First, it’s toasted with shallots and beef marrow. Really rich. Then, the magic happens—a splash of Amarone della Valpolicella. This Italian red wine risotto gets a deep, velvety flavor. You can taste it in every bite.

And look, at the end, there's local Monte Veronese cheese melting into the dish—making it extra moist and smooth—just how folks in Veneto love it. And the sauce? Seriously good.

What's really really special about this dish is how it captures the essence of Veronese cuisine. Some risottos might be basic, but amarone risotto goes all out. For sure. The Amarone wine gives a robust kick, perfectly pairing with the beef marrow and mellow Vialone Nano rice. People in Veneto, they take their risotto seriously. And you can tell.

The silky texture from the cheese, the rich flavor from the wine, and that creamy bite—pretty much tradition in every mouthful. Whether you're a fan of Italian red wine risotto or just love trying new flavors, this dish stands out with local ingredients and a ton of taste.

It's a great example of a creamy risotto recipe that’s both classic and kinda fancy without going overboard. In Verona, they really know how to craft a gourmet risotto dish—you’ll feel special every time. So, if you ever find yourself in this beautiful region, trying this dish is a must. It’s not just about the flavors; it's about diving into Italy's rich culinary history. Enjoy every savory bite, really.

INGREDIENTS
643
Calories per serving
Vialone nano rice 1 ½ cup (320 g)
Red wine 1 ½ glass (350 ml) - Amarone della Valpolicella
Monte Veronese cheese 2.1 oz (60 g) - to grate
Shallot 1.8 oz (50 g)
Butter 4 tbsp (60 g)
Marrow 2.1 oz (60 g) - beef
Meat broth 4 ¼ cups (1 l)
Fine salt to taste
Preparation

How to prepare Amarone Risotto

To prepare Amarone risotto, start by finely chopping the shallot 1. In a saucepan, melt 2 tablespoons of butter along with the beef marrow 2, add the shallot and let it wilt with a ladle of beef broth 3.

Add the rice and toast it well 4, then pour in the Amarone wine gradually in two or three batches, waiting for the wine already added to be well absorbed 5. This will take at least 5 minutes, during which you will stir with a wooden spoon 6.

Continue cooking the risotto over low heat, adding the beef broth one ladle at a time 7. When the rice is al dente, turn off the heat and cream the risotto with the remaining 2 tablespoons of butter and the grated Monte Veronese cheese 8, mixing with the spoon 9. The Amarone risotto is ready to be served!

Storage

Store the Amarone risotto in the refrigerator in an airtight container for up to 2 days. The risotto should not be frozen.

Tip

If you cannot find Monte Veronese cheese, you can replace it with Parmesan or Grana Padano. If you cannot find or do not prefer beef marrow, you can omit it and increase the butter in the pot by 1.5 tablespoons.

For the translation of some texts, artificial intelligence tools may have been used.
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