RISOTTO ALL’AMARONE

Ingredients for 4 people

• 500 g of Carnaroli rice
• 300 ml of Amarone Classico Cantina Valpolicella S.Pietro
• 5 litres of vegetable stock
• half a leek
• 2 shallots
• 50 g of butter
• 3 tablespoons of olive oil
• 30 g parmesan cheese
• chives to taste

Preparation

• Pour the Amarone wine into a pan and boil for a few minutes
• Add the oil, half of the butter, the leek and the finely chopped shallots to the pan, brown them for a few minutes and add half a cup of wine.
• Add the rice and cook for a few minutes, adding the vegetable stock and the remaining Amarone as the rice requires it.
• Add the remaining butter, chives, and parmesan cheese.
• Serve with a glass of Amarone at 18°C.

The best wine to accompany this recipe