Risotto with Amarone

Risotto with Amarone

Risotto all’Amarone (red wine)

Chef Pasquale Vari demonstrate how to use authentic products from Lake Garda including Grana Padano DOP, Rice Vialone Nano Veronese IGP, Amarone Wine andGarda extra virgin olive oil DOP. 

Ingredients

For 4 people

2 gray shallots, finely chopped
30g (2 tbsp) – Unsalted butter
60g (2 oz) – beef marrow
300g (1 cup) – Rice Vialone Nano Veronese IGP
375ml – Amarone Wine
1 liter (4 cups) – White beef stock
30g (2 tbsp) – Unsalted butter
Garda extra virgin olive oil DOP
150g (1 cup) – Grated Grana Padano DOP cheese

Instructions

  1. In a saucepan gently cook the shallot and marrow with butter over a very low heat.
  2. Add the rice and let it toast for 2 minutes.
  3. Add 1/3 of the Amarone wine until it evaporates.
  4. Add a little boiling white beef stock
  5. When the broth is almost completely absorbed, add more broth in small amounts as it is absorbed, stirring constantly, while also adding in the remaining Amarone wineThis should last 15 minutes, the time it takes for the rice to cook.
  6. Remove from the heat and season with salt and pepper.
  7. Add the cheese and the rest of the butter.
  8. Mix and dress, garnish the plates with the arugula lettuce.

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