Risotto all’Amarone recipe…
By Gabriele Ferron
For four people:
400g Vialone Nano rice or good quality risotto rice
900ml chicken stock
300ml Amarone* (just under half a bottle)
30g red onion, finely chopped
40g extra virgin olive oil
60g parmesan cheese (or Monte Veronese)
A knob of butter
Seasoning as required
Fry the onion with 20g of the olive oil and set aside. In a deep pan**, fry the rice with the remaining 20g of olive oil for a few minutes and heat the stock in a separate pan.
Add the Amarone to the rice and turn up the heat (to reduce the wine and burn off the alcohol) stirring carefully to combine the ingredients at the same time.
Then add all the hot stock and the fried onion, stir together, cover and lower the heat. Cook for around 14-15 minutes until the rice is ‘al dente’ and soft.
Take the risotto off the heat, add the butter and cheese and the dish is ready to be served. Buon appetito!
About Gabriele Ferron: Gabriele’s speciality is traditional Italian rice dishes. She cooks at Verona’s Antica Botteca del Vino (www.bottegavini.it) and gives cookery demonstrations all over the world.
*A Le Creuset casserole dish or similar works well
**What kind of Amarone? The Amarone is likely to be the most expensive component in this tasty dish and good quality Amarone does not come cheap due to the care that goes into making it. Yes, it’s an indulgence but it’s well worth it. Cantina Negrar’s Amarone Classico, 2008 (In store and on line at www.waitrose.com/wine, £17.09) is an Amarone that I’m happy to use for this dish and enjoy with the risotto when I serve it up. (PL)