RICEPE FOR WINE RICE- RISOTTO DI AMARONE DI VALPOLICELLA

RICETTA PER RISOTTO DI AMARONE

 

Ingredients:

• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 1 1/2 cups Arborio rice
• 1/2 cup WINE, AMARONE DI VALPOLICELLA.
• 4-5 cups vegetable or chicken broth
• Salt and pepper, to taste
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• Fresh parsley or basil, for garnish (optional)

Instructions:

1. In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
2. Add the rice to the saucepan and stir to coat with the oil and onions. Cook for 1-2 minutes until the rice is lightly toasted.
3. Pour in the Amarone wine and stir constantly until it has been absorbed by the rice.
4. Begin adding the broth, one ladleful at a time, stirring constantly until each addition has been absorbed before adding the next. Repeat until the rice is tender but still al dente, about 18-20 minutes.
5. Stir in the grated Parmesan cheese and butter until fully combined. Season with salt and pepper to taste.
6. Serve the risotto hot, garnished with fresh parsley or basil, if desired.

Enjoy your delicious Amarone wine risotto!