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How to cook the Risotto all’Amarone della Valpolicella

In this article we’ll explain how to cook a real Verona -style risotto all’Amarone della Valpolicella. The recipe below is the same used by our chefs in the kitchen of Osteria Caffè Monte Baldo.
Amarone Risotto is one of the most famous and loved recipe of Verona culinary tradition. We can say for sure that no trip to Verona is complete whitout a taste tof his risotto. Known both by italians as well as tourists it perfectly pairs two of the best food products of Verona territory the Amarone, premium local red wine made in the hills close to the town and the Vialone Nano, a superb white rice varietal typical of southern Verona province plains.
Why Risotto all’Amarone is so loved?
There are many reasons equally important but here we say:
1. the creamy texture;
2. the superb bright purple colour;
3. the bold taste, elevated by a tiny bit of acidity sour due to wine.
Before start, please remember thesetips:
First..even if wine is the most important ingredient of this recipe, the final risotto will be no alcoholic. Alcohol evaporates in the cooking process.
Second: do not use Chianti or Barolo wines instead of the Amarone. The result would be great as well but aroma, taste and expecially colour will be very, very different 😉
Ingredients (x 4 people):
  • 300 gr of Vialone Nano rice;
  • 70 gr of grated aged Monte Veronese local Verona cheese (alternatively you can use Grana Padano or Parmigiano Reggiano);
  • 60 gr of finely chopped onion;
  • 50 gr of yellow butter;
  • 35 gr beef bone marrow or, in alternative, 50 gr of extra virgin olive oil;
  • 1lt and a half of beef broth or, in alternative vegetable broth as we do in Osteria Caffè Monte Baldo);
  • 1/2 bottle of real Amarone della Valpolicella. Don’t waste a fortune using old vintage or top rated Amarone…it has to be cooked! Save the best for your glass! Use a young Amarone (but not Ripasso della Valpolcella, the “little brother” of the Amarone);
  • Salt and pepper to taste.
In a big pot melt the concentrated soup cubes with water and keep it close to boiling temperature. Do the same with the Amarone in another pot.
Cut up the onion very thin, put it in a third pot with butter and bone marrow (or olive oil) and brown it until it gets of a beautiful golden color, then add the rice. With a wooden spoon stir the rice until it gets evenly shiny with the oil and bone marrow, add a small pinch of salt and pepper and keep stirring.
Add the Amarone wine 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.
And now it’s the important point. 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.
How to pair? Match risotto with a glass of good Amarone della Valpolicella (to be served cool ) or, my personal suggest for the summer, with a great, old Trento doc sparkling wine. A lot of fresh bubbles will clean your mouth at every bite let you even more enjoy the taste of this risotto.
And know it’s time to enjoy you Risotto all’Amarone. Cheers from Verona and from our Osteria Caffè Monte Baldo.
Please to get some help don’t esitate to contact our staff @
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