line decor
line decor



Risotto with Amarone wine


4 servings

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


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.

Stampa la ricetta

News del Torcolo:

Nuove Ricette:
Coniglio dell'osteria "Alla Pesa"
Strascinati "Ton e bisi"
Mezze maniche cacio e pepe, broccoli
Risotto con zucca e funghi, Valpolicella ripasso
Crostatine al gianduia
Carbonara di Halloween
Risotto alla crema di zafferano

Se vuoi dare un occhio ai
Calendari di Natale della Bibi,
clicca qui


Firma il nostro guestbook!!!
Leggi il nostro guestbook

Scrivici:info@iltorcolo.it home ricette vini contatti