Risotto all'Amarone

Name: Risotto all'Amarone
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 2 tablespoons olive oil; 2 shallots, chopped; 1 garlic clove, smashed and peeled; 1 3/4 teaspoons kosher salt, divided; 1 1/2 cups carnaroli rice; 1 3/4 cups Amarone wine, or other raisin fruit forward red wine; 1 1/2 cups low sodium chicken or vegetable broth; 1 cup water; 3 tablespoons unsalted butter; 3/4 cup freshly grated parmesan cheese; 1/3 cup crumbled gorgonzola dolce; 3/4 teaspoon unsweetened cocoa powder

10 MINPrep Time

35 MINCook Time

4 to 6Servings

by Giadzy

Photo Credit: Elizabeth Newman

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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

Risotto all'Amarone

Rated 5.0 stars by 1 users

Servings

4

Prep Time

10 minutes

Cook Time

35 minutes

Ingredients

2 tablespoons olive oil

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2 shallots, chopped
1 garlic clove, smashed and peeled
1 3/4 teaspoons kosher salt, divided
1 1/2 cups carnaroli rice
1 3/4 cups Amarone wine, or other raisin fruit forward red wine
1 1/2 cups low sodium chicken or vegetable broth
1 cup water
3 tablespoons unsalted butter
3/4 cup freshly grated parmesan cheese

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1/3 cup crumbled gorgonzola dolce
3/4 teaspoon unsweetened cocoa powder

Instructions

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.