A Recipe for Risotto Made With Amarone Wine (Risotto all'Amarone)

Instructions

1. Step 1

   In a medium Dutch oven or heavy-bottomed saucepan, toast the rice over medium-low heat in 2 teaspoons of the butter

2. Step 2

   In a separate, nonreactive saucepan or Dutch oven, gently heat the Amarone wine and, as soon as it reaches a bare simmer, add it to the rice.

3. Step 3

   Continue cooking the rice, stirring frequently with a wooden spoon, until the wine is absorbed, about 16 to 18 minutes. Add a bit of vegetable broth, as needed, toward the end of cooking. 

4. Step 4

   When the rice is cooked to al dente consistency and the liquid has reduced to a creamy sauce, remove the risotto from the heat and add the remaining 3 tablespoons butter and the grated Monte Veronese cheese. Stir until well combined, season to taste with salt, and serve immediately.

5. Step 5

   Serve the finished risotto sprinkled with grated or thinly shaved aged Monte Veronese cheese (another Veronese specialty), Grana Padano, or Parmigiano-Reggiano . It makes sense, of course, to serve this risotto paired with a glass of Amarone della Valpolicella wine.