Risotto all'Amarone
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
Converted for display; the recipe amounts stay equivalent.
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
Store leftover risotto in an airtight container in the refrigerator.
Gently reheat on the stovetop with a splash of broth or water to restore creaminess, stirring constantly.
More recipes
All recipesmain course
Pambazos
Pambazos are a classic Mexican street food, featuring bread rolls dipped in a guajillo chili sauce, then filled and pan-fried. This recipe creates a savory and slightly spicy sandwich with a crispy exterior and a soft, flavorful interior. It's a comforting and hearty meal.
1 hr 15 mindessert
Chess Pie Cookie Bars
A unique take on a Southern classic, these bars feature a dense, sweet custard filling made with cream of wheat instead of cornmeal. Baked until set and dusted with cinnamon, they offer a rich and satisfying dessert that's simple to prepare. They are best served chilled, allowing the smooth, rich texture to shine.
3 hr 55 min 203 kcaldessert
Classic Chocolate Eclairs
These classic chocolate eclairs feature a light and airy choux pastry shell, filled with rich vanilla pastry cream, and topped with a glossy chocolate glaze. They are a delightful dessert that looks impressive but is surprisingly approachable to make at home.
2 hr 15 min 573 kcalmain course
Erwtensoep (Dutch Split Pea Soup)
Erwtensoep is a hearty and thick Dutch split pea soup, traditionally made with smoked sausage and vegetables. This recipe delivers a comforting and robust flavor, perfect for a cold day.
2 hr 50 minside dish
Injera (Ethiopian Flatbread)
Injera is a traditional Ethiopian and Eritrean sourdough flatbread, characterized by its spongy texture and slightly tangy flavor. It serves as both a food and an eating utensil, perfect for scooping up stews and vegetables. This recipe guides you through making an authentic vegan version.
1 day 388 kcaldessert
Vegan Strawberry Daifuku
This recipe creates soft, chewy mochi filled with sweet red bean paste and a fresh strawberry. It's a delightful vegan Japanese confection perfect for an afternoon treat. The combination of textures and flavors is truly satisfying.
1 hr 10 min 212 kcaldessert
Caribbean Black Cake
This rich and deeply flavored Caribbean black cake is a traditional dessert often served during holidays and special occasions. Dried fruits are soaked in rum and wine for an extended period, creating a moist and intensely aromatic cake with a dark, complex profile.
1 day 3 hr 570 kcal