4 servings

320 grams of rice Vialone nano Verona (or Carnaroli)
a bottle of Amarone wine
1 liter vegetable stock
40 grams of butter
Parmesan
50 grams of extra virgin olive oil
half onion

Preparation

Put the Amarone wine in a saucepan and bring it to a boil; leave it on the fire until it is reduced by half.

Finely chop the onion and let it cook in a saucepan with 20 g of butter and olive oil until it's translucent and soft but has not started to brown. Add the rice and make it toast for a few minutes stirring with a wooden spoon; then gradually pour the boiling Amarone. Continue cooking the rice, adding a little at a time of ladles of hot broth to the rice as it requires. You must bring the rice to cook optimal mixing it with a wooden spoon.

When the rice is ready, stir in the remaining butter and the grated Parmesan cheese (you can also use the Monte Veronese cheese seasoned). Stir the risotto vigorously for 2 minutes to mix all ingredients.Let rest for another minute off the heat and covered and then serve the risotto.