A Recipe for Risotto Made With Amarone Wine (Risotto all'Amarone)
A rich and savory risotto is prepared by infusing rice with Amarone della Valpolicella, a distinct red wine from Verona.
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Instructions
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Gently heat Amarone wine to a bare simmer in a separate nonreactive saucepan.
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Toast rice in 2 teaspoons butter in a Dutch oven over medium-low heat.
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Pour the simmering wine into the rice, cooking for 16 to 18 minutes while stirring frequently, until absorbed and al dente, adding vegetable broth as needed.
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Remove from heat, then stir in the remaining 3 tablespoons butter and grated Monte Veronese cheese.
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Season with salt, and serve immediately, garnished with additional grated cheese.
Nutritional Info (per serving)
Calories:
358 kcal
Carbohydrate:
29 g
Cholesterol:
39 mg
Fiber:
0 g
Protein:
7 g
Saturated Fat:
8 g
Sodium:
526 mg
Sugar:
0 g
Fat:
14 g
Unsaturated Fat:
0 g