Risotto all'Amarone

In typical Veneto cookery, in particular among typical Veronese dishes, risotto all'amarone is a typical, particularly refined first course dish. To prepare the Veronese recipe of risotto all'amarone, you will require the following ingredients:

Warm the Amarone separately. Allow the finely chopped onion to dry in a casserole with 20 gr. of butter. Add the marrow and cook on a low flame for about 6 minutes. Add rice, toasting it on a low flame for several minutes (while continuously stirring). Slowly add a half of the Amarone which you had warmed. Continue cooking, without stopping mixing with a wooden ladle, adding the hot broth a little at a time as and when the cooking calls for it. When the cooking is at a good point, slowly add the remainder of the Amarone wine. At the end, whisk the risotto with 20 gr. of butter and 60 gr. of grana padano cheese. Allow to rest for a few minutes, and then serve. For a special table presentation, we advise you to serve the risotto inside a 'wafer' of grana cheese shaped like a basket. To prepare it, proceed as follows: melt 100 gr. of grated grana cheese in a heated non-stick pan. Using a flat wooden spoon, lift the sheet that forms and place it on the plate, modelling it into a basket where the rice will be served. Accompany it with a Valpolicella Classico.

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