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Photo Credit: Elizabeth Newman

Risotto all'Amarone

by Giadzy
Prep Time
10 minutes
Cook Time
35 minutes
Serves
4 to 6
Photo Credit: Elizabeth Newman

Risotto all'Amarone

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This risotto is a specialty in Verona, using regional wine and northern Italian rice to create a uniquely delicious recipe. Almost meaty in its succulent and savory richness, Risotto Al Amarone is as much a winter entrée as it can be a starter any time of year. A valpolicella works just as good as an Amarone in this dish.

Risotto al Amarone

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Risotto all'Amarone

Rated 5.0 stars by 1 users

Category

Risotto

Prep Time

10 minutes

Cook Time

35 minutes

Author:

Giadzy

Ingredients

Instructions

  1. Heat a medium dutch oven over medium heat. Add the olive oil and heat another 30 seconds. Add the shallots and garlic clove along with 1/2 teaspoon salt. Cook, stirring often until the shallots are soft and fragrant, about 2 minutes. Add the rice and cook, stirring often, until the kernels are translucent and beginning to toast, another 2 to 3 minutes. Sir in the Amarone and season with another 1/2 teaspoon salt. Cook, stirring often, until the wine is almost completely absorbed, about 7 minutes. Stir in the broth and another 1/2 teaspoon salt and repeat the process. Stir in the water and the remaining 1/4 teaspoon of salt and cook, stirring often until the liquid is thick and clinging to the rice, another 7 minutes. Stir in the butter and the parmesan cheese. Stir until creamy and combine. The rice should still have movement in the pan, like lava. If it is too thick, add a splash more water to thin it slightly. Taste and season with a pinch more salt if needed. Divide the risotto into 4 shallow bowls. Top with a crumbing of gorgonzola and a dusting of cocoa powder.
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