Amarone risotto has now become a great classic of Veronese cuisine . We cannot speak of a traditional recipe, because Amarone is a young wine. Only in the 1950s did Amarone begin to be produced and bottled, but the commercial success is much more recent, also due to the success of this powerful and concentrated wine on the main foreign markets, starting from the American one. Without this premise, let's move on to the recipe and how to make a risotto that preserves the taste of Amarone feels annoyingly alcoholic and vinous.

Ingredients
Carnaroli rice
grated Parmigiano Reggiano cheese
onion
extra virgin olive oil
a knob of butter
beef broth
1 glass of Amarone della Valpolicella.

Choose Carnaroli rice , the most suitable for preparing risottos for its ability to keep cooking well while maintaining a nice crunchiness and for its tendency to release starch, which will make the risotto soft and creamy. In a saucepan, sauté a very finely chopped onion with a dash of extra virgin olive oil over medium heat. Turn off the heat and keep the sauté aside. Take a saucepan and toast the rice without adding anything for a couple of minutes. Roasting will allow the rice to maintain a perfect consistency even on a cooked face. At this point blend with a glass of Amarone. The alcohol will evaporate completely without leaving any trace and the rice will absorb all the aromas and scents of amarone. You can then add the onion sauté, previously cooked and begin to wet the rice by adding the broth one ladle at a time, so as to always keep the risotto soft. When the cooking is almost complete, remove the pan from the heat, stir in the risotto with a knob of butter and grated Parmigiano Reggiano. Serve and serve at the table. And the pairing? It would be too easy to say with an Amarone. And, in fact, we will not recommend Amarone, a wine too structured, persistent and complex for a risotto, but another local wine: a Valpolicella Classico or at most a Valpolicella Ripasso , certainly more suitable for freshness and smoothness of drinking to accompany a risotto.

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