Risotto all'Amarone

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Warm the vegetable broth in a separate saucepan and keep it at a gentle simmer over low heat throughout the cooking process.

   Ca. 5 min.

2. 2

   In a heavy-bottomed pot or a large, deep skillet, melt the butter over medium heat.

   Ca. 1 min.

3. 3

   Add the finely chopped shallot and cook gently until softened and translucent, about 3-4 minutes, without allowing it to brown.

   Ca. 4 min.

4. 4

   Add the carnaroli rice to the pot and toast it for 2-3 minutes, stirring constantly, until the edges of the grains are translucent.

   Ca. 3 min.

   Kokkens note: Toasting the rice helps it absorb liquid more evenly and prevents it from becoming mushy.

5. 5

   Pour in the Amarone wine and stir until it is completely absorbed by the rice, scraping any bits from the bottom of the pan.

   Ca. 5 min.

   Kokkens note: The wine will evaporate and leave behind its deep, rich flavor.

6. 6

   Begin adding the warm vegetable broth, one ladleful at a time, stirring continuously. Wait until each ladleful is almost fully absorbed before adding the next.

   Ca. 20 min.

   Kokkens note: Constant stirring is key to creating a creamy risotto by releasing the starch from the rice.

7. 7

   Continue adding broth and stirring for about 18-20 minutes, or until the rice is al dente – cooked through but still firm to the bite.

8. 8

   Once the rice is al dente, remove the pot from the heat.

9. 9

   Stir in the grated Parmesan cheese and the cold butter.

   Ca. 1 min.

   Kokkens note: Adding cold butter at the end, known as 'mantecatura', helps make the risotto extra creamy and glossy.

10. 10

    Cover the pot and let the risotto rest for 5 minutes.

    Ca. 5 min.

    Kokkens note: This resting period allows the flavors to meld and the risotto to become even creamier.

11. 11

    Season with salt and freshly ground black pepper to taste, then serve immediately.

    Ca. 1 min.