Main Course

Risotto all'Amarone

Name: Risotto all'Amarone
Prep time: 15 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: italian
Ingredients: 1.2 l vegetable broth warm; 30 g butter; 1 pcs shallot finely chopped; 320 g carnaroli rice; 300 ml amarone wine; 50 g parmesan cheese grated; 20 g butter cold; 1 pinch salt; 1 pinch black pepper freshly ground

This rich and elegant risotto features the intense flavor of Amarone wine, a specialty from the Veneto region of Italy. The wine slowly reduces into the rice, creating a deep, complex flavor profile. It's a perfect dish for a special occasion.

An original recipe by Forkin

Total time: 1 hr
Serves: 4
Difficulty: Medium

Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1.2 lvegetable broth, warm
1 pcsshallot, finely chopped
320 gcarnaroli rice
300 mlamarone wine
1 pinchsalt
1 pinchblack pepper, freshly ground

base

30 gbutter

mantecatura

50 gparmesan cheese, grated
20 gbutter, cold

Equipment

saucepan · ladle · wooden spoon · heavy-bottomed pot

The method

Step by step

1
Warm the vegetable broth in a separate saucepan and keep it at a gentle simmer over low heat throughout the cooking process.
About 5 min
2
In a heavy-bottomed pot or a large, deep skillet, melt the butter over medium heat.
About 1 min
3
Add the finely chopped shallot and cook gently until softened and translucent, about 3-4 minutes, without allowing it to brown.
About 4 min
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.
About 3 min
Cook’s note: Toasting the rice helps it absorb liquid more evenly and prevents it from becoming mushy.
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.
About 5 min
Cook’s note: The wine will evaporate and leave behind its deep, rich flavor.
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.
About 20 min
Cook’s note: Constant stirring is key to creating a creamy risotto by releasing the starch from the rice.
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
Once the rice is al dente, remove the pot from the heat.
9
Stir in the grated Parmesan cheese and the cold butter.
About 1 min
Cook’s note: Adding cold butter at the end, known as 'mantecatura', helps make the risotto extra creamy and glossy.
10
Cover the pot and let the risotto rest for 5 minutes.
About 5 min
Cook’s note: This resting period allows the flavors to meld and the risotto to become even creamier.
11
Season with salt and freshly ground black pepper to taste, then serve immediately.
About 1 min

Keep it good

Storage

Store leftover risotto in an airtight container in the refrigerator.

Reheating

Gently reheat on the stovetop with a splash of broth or water to restore creaminess, stirring constantly.