This is a typical dish of Valpolicella.
It's made with most representative products of Veneto: rice and amarone.
Yesterday I've done a great one following this recipe that I want to share with you:
Ingredients (4 pax):
- 300 gr of rice (Carnaroli or Vialone Nano - the first one is the thinest)
- 1 yellow onion
- 1 lt of beef bouillon
- Half a bottle of Amarone (must be a good one!)
- Salt and pepper
How to cook:
Mince the onion and put it in a capacious casserole with abundant oil. Fry softly, then add the rice, lift the flame and toast hiit for a couple of minutes, keeping on mixing.
Pepper and vanish with a first glass of Amarone. Then add the rest of the wine and keep on cooking mixing every now and then.
Cook the risotto adding a ladle of broth as long as that dries.
When it's ready turn off the flame. Rice must be "Al dente".
A little salt and pepper, whip with butter and Parmigiano Reggiano (or Aged Monte Veronese).
Before serving rest the risotto for a few minutes.
Here are some of the best Amarone: