Amarone risotto is one of the most representative dishes of the culinary tradition of Verona and the Valpolicella area.
It is the perfect example of how Italian cuisine is deeply connected to its territory: a simple risotto transformed into something refined and memorable thanks to one of the most prestigious wines in Italy, Amarone della Valpolicella.
A dish born between vineyards and tradition
This dish was born from the idea of bringing the intensity and elegance of Amarone wine into traditional Northern Italian risotto. The result is a creamy, rich and deeply aromatic recipe that reflects the character of the region: structured, balanced, and rooted in tradition.
Today, Amarone risotto is a staple in Veronese restaurants and a must-try for anyone visiting the area. It represents not only a recipe, but also a cultural link between food, wine, and landscape.
Come preparare il risotto all’Amarone
Ingredients (serves 4)
- 340 g Carnaroli or Arborio rice
- 250 ml Amarone wine
- 1 tablespoon onion, finely minced
- 2 tablespoons grated Parmesan cheese
- 80 g butter
- Salt and black pepper to taste
- 1 liter vegetable or chicken broth
Preparations
- Sauté the finely chopped onion in 20 g of butter until soft and translucent. Set aside.
- In a heavy-bottomed pot, toast the rice over medium heat for about 2 minutes, stirring constantly until it becomes warm and fragrant.
- Add the Amarone wine and stir until it has completely evaporated.
- Add a ladle of hot broth and stir gently until it is almost fully absorbed.
- Continue adding broth one ladle at a time, stirring occasionally to prevent sticking, always waiting until the liquid is mostly absorbed before adding more.
- After about 10 minutes of cooking, add the sautéed onion and continue cooking until the rice is al dente and has a creamy “all’onda” texture.
- Total cooking time should be around 14–15 minutes.
- Remove from heat and add the remaining butter and grated Parmesan cheese. Stir vigorously (mantecare) for about 1 minute to create a creamy texture.
- Adjust with salt and black pepper if needed. If the risotto is too thick, add a small amount of hot broth and stir again.
- Let it rest in the pot for 1 minute before serving.
Scopri un classico italiano a La Soffritta
Se vuoi provarlo in prima persona, puoi partecipare alla nostra cooking class “I Classici Italiani” a Verona presso La Soffritta di Verona, dove questo piatto fa parte di un’esperienza pratica dedicata alla cucina tradizionale italiana.
