{"id":65,"date":"2012-07-17T21:08:09","date_gmt":"2012-07-17T21:08:09","guid":{"rendered":"http:\/\/www.amaronetours.it\/?page_id=65"},"modified":"2018-11-09T03:32:32","modified_gmt":"2018-11-09T02:32:32","slug":"amarone-risotto","status":"publish","type":"page","link":"https:\/\/www.amaronetours.it\/wines\/amarone\/amarone-recipes-risotto","title":{"rendered":"Amarone Risotto"},"content":{"rendered":"<p><span style=\"color: #000000;\"><strong>Amarone risotto<\/strong> (<strong>Risotto all\u2019Amarone<\/strong> in Italian) is one of the most delicious dishes of Verona culinary tradition. In this recipe you find two of the top products of Verona territory: the <strong><a href=\"https:\/\/www.amaronetours.it\/wines\/amarone\/\">Amarone<\/a><\/strong> and the <em><strong>Vialone Nano<\/strong><\/em>. Vialone Nano is a rice varietal typical of Verona, appreciated by national and internationa chefs all ove for the <strong>creamy texture<\/strong> it gives to the risotto.<br \/>\n<\/span><\/p>\n<p><span style=\"color: #000000;\">Ingredients (4 people)\uff1a<\/span><\/p>\n<ul>\n<li><span style=\"color: #000000;\"><span style=\"color: #000000;\"> 320 gr of <strong>Vialone Nano <\/strong>rice<strong><br \/>\n<\/strong><\/span><\/span><\/li>\n<li><span style=\"color: #000000;\"><span style=\"color: #000000;\">60 gr of grated aged <strong> Monte Veronese<\/strong>cheese (alternatively you can use Grana Padano or Parmigiano)<\/span><\/span><\/li>\n<li><span style=\"color: #000000;\">60 gr of finely chopped onion<\/span><\/li>\n<li><span style=\"color: #000000;\"><span style=\"color: #000000;\">40 gr of butter<\/span><\/span><\/li>\n<li><span style=\"color: #000000;\">35 gr <strong>beef bone marrow<\/strong> or, in alternative, 50 gr of <strong>extra virgin olive oil<\/strong><\/span><\/li>\n<li><span style=\"color: #000000;\">1litre and a half of <strong>stock soup<\/strong> (If you can get the concentrated soup cubes that are sold in Italian supermarket they are perfect for risotto. <strong><em>Star<\/em><\/strong> and <strong><em>Knorr<\/em><\/strong> are the most popular brands)<\/span><\/li>\n<li><span style=\"color: #000000;\"><span style=\"color: #000000;\">1\/2 bottle of <strong>Amarone della Valpolicella<\/strong>. Of course it would be a crime to use an old vintage of Amarone. Please use a young Amarone, one of those that ages for only a couple of years in barrel and that are usually less expensive that long aged ones and also have more aggressive flavours, ideal to give more taste to your recipe<\/span><\/span><\/li>\n<li><span style=\"color: #000000;\">Salt and pepper<\/span><\/li>\n<\/ul>\n<p><span style=\"color: #000000;\">In a big pot melt the <strong>concentrated soup cubes<\/strong> with water and keep it close to boiling temperature. Do the same with the Amarone in another pot.<\/span><\/p>\n<p>Cut up the <span style=\"color: #000000;\"><strong>onion<\/strong> very thin, put it in a third pot with <strong>butter<\/strong> and <strong>bone marrow<\/strong> (or olive oil) and brown it until it gets of a beautiful golden color, then add the <strong>rice<\/strong>.<\/span><span style=\"color: #000000;\"> With a wooden spoon stir the rice until it gets evenly shiny with the oil and bone marrow, add a small ppinch of <strong>salt<\/strong> and <strong>pepper<\/strong> and keep stirring.<\/span><span style=\"color: #000000;\">Add the Amarone and keep stirring until it evaporates. It is important to keep stirring otherwise the rice will stick to the bottom of the pot and burn.<\/span><\/p>\n<p><span style=\"color: #000000;\">And now it\u2019s the<strong> important point<\/strong>. With a ladle, put some soup in the rice pot, and keep on stirring until the soup is almost completely absorbed by the rice, then add some more soup. Keep on repeting the same operation until you finish the soup and the rice is tender. Turn off gas, add some more butter and the Monte Veronese cheese and stir until everything is melted and creamy.<\/span><\/p>\n<p><span style=\"color: #000000;\">Put the rice on a wide, flat plate, spread it well and add some more grated Monte Veronese or parmesan cheese.<\/span><\/p>\n<p><span style=\"color: #000000;\">You can <strong>pair<\/strong> it with the remaining <strong>Amarone<\/strong> or with a lighter <strong><a href=\"https:\/\/www.amaronetours.it\/wines\/valpolicella-superiore\/ripasso\/\">Valpolicella Superiore Ripasso<\/a><\/strong>.<\/span><\/p>\n<h2><span style=\"color: #000000;\"><strong>Amarone Tours Gourmet Tours<\/strong><br \/>\n<\/span><\/h2>\n<p><span style=\"color: #000000;\">Risotto all\u2019Amaron<span style=\"color: #000000;\">e is prepared and served in many nice restaurants both in Verona and in the surrounding areas.<\/span><\/span><span style=\"color: #000000;\"> Amarone Tours can organize wine and gourmet tours or can suggest you the most interesting restaurants of Verona where you\u2019ll be able to taste Verona most delicious dishes and wines.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Amarone risotto (Risotto all\u2019Amarone in Italian) is one of the most delicious dishes of Verona culinary tradition. In this recipe you find two of the top products of Verona territory: the Amarone and the Vialone Nano. Vialone Nano is a rice varietal typical of Verona, appreciated by national and internationa chefs all ove for the [&hellip;]<\/p>\n","protected":false},"author":6,"featured_media":0,"parent":37,"menu_order":5,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-65","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.amaronetours.it\/index.php?rest_route=\/wp\/v2\/pages\/65","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.amaronetours.it\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.amaronetours.it\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.amaronetours.it\/index.php?rest_route=\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/www.amaronetours.it\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=65"}],"version-history":[{"count":2,"href":"https:\/\/www.amaronetours.it\/index.php?rest_route=\/wp\/v2\/pages\/65\/revisions"}],"predecessor-version":[{"id":1307,"href":"https:\/\/www.amaronetours.it\/index.php?rest_route=\/wp\/v2\/pages\/65\/revisions\/1307"}],"up":[{"embeddable":true,"href":"https:\/\/www.amaronetours.it\/index.php?rest_route=\/wp\/v2\/pages\/37"}],"wp:attachment":[{"href":"https:\/\/www.amaronetours.it\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=65"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}