Amarone Risotto

Ingredients:
(Serves four)

40g of butter
50g of olive oil
2 shallots or 50g of onions
320g of rice (we recommend the variety Vialone Nano)
½ bottle of Amarone
1 litre of meat stock
70g of grated parmesan
Salt and pepper to taste
A sprinkling of finely chopped parsley (optional)

Preparation time: 40 minutes

Procedure:

Heat the oil and 30g of butter in a heavy-bottomed pan. Chop the shallots (or onion), then add to the pan and sauté. Add the rice and toast over high heat for a few minutes with a pinch of salt and pepper. Add the Amarone and leave to evaporate. Slowly add ladlefuls of stock, stirring the rice continuously until fully cooked (the rice should have a balanced texture, neither too soft nor too hard). As a final touch, stir in the grated parmesan, remaining butter, a pinch of salt and a sprinkling of parsley to flavour your risotto.

Cooking tips…

With its full-bodied flavour, Amarone is an excellent accompaniment to red meat, game meat, cheese and soups: the perfect combination for a warm, cosy winter.