📝 About This Recipe
Hailing from the heart of the Veneto region, this striking, deep-purple risotto is the ultimate expression of luxury and tradition. By using the prestigious Amarone della Valpolicella—a rich, dry red wine made from partially dried grapes—the rice transforms into a velvety masterpiece with notes of black cherry, chocolate, and spice. This dish is a celebration of patience and premium ingredients, offering a sophisticated balance of bold tannins and creamy textures.
🥗 Ingredients
The Foundation
- 320 grams Vialone Nano or Carnaroli Rice (high-quality superfino rice is essential)
- 375 ml Amarone della Valpolicella (half a standard bottle, at room temperature)
- 1.2 liters Beef Broth (homemade or low-sodium, kept at a low simmer)
- 2 pieces Shallots (very finely minced)
The Fat & Flavor
- 60 grams Unsalted Butter (divided into two cold cubes)
- 20 grams Bone Marrow (optional, for authentic Veronese richness)
- 2 tablespoons Extra Virgin Olive Oil (high quality)
- 80 grams Parmigiano Reggiano (aged 24 months, freshly grated)
Seasoning & Finish
- to taste Sea Salt (fine grain)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1 sprig Fresh Rosemary (left whole for infusion)
👨🍳 Instructions
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1
In a medium saucepan, bring the beef broth to a gentle simmer. It is crucial that the broth stays hot throughout the process to avoid shocking the rice grains.
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2
In a heavy-bottomed wide pot (like a Dutch oven or copper pan), melt half the butter with the olive oil over medium-low heat. Add the minced shallots and cook gently for 4-5 minutes until translucent and soft, but not browned.
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3
If using bone marrow, add it now and stir until it has melted into the fat. This provides the signature 'soul' of a traditional Veronese risotto.
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4
Increase the heat to medium and add the rice. This is the 'tostatura' phase. Stir constantly for 2-3 minutes until the edges of the grains become translucent and they smell slightly nutty/toasty.
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5
Pour in the Amarone wine all at once. The rice will sizzle and turn a dramatic deep red. Stir constantly until the wine has been almost completely absorbed by the rice.
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6
Add your first ladle of hot beef broth and the sprig of rosemary. Maintain a steady simmer, stirring frequently but not constantly. The agitation helps the rice release its starch, creating the creaminess.
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7
Continue adding broth one ladle at a time, only adding more once the previous ladle has been absorbed. This process should take about 16-18 minutes.
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8
Taste the rice frequently as you approach the 15-minute mark. You are looking for 'al dente'—a firm core but a creamy exterior. Remove the rosemary sprig and discard.
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9
When the rice is perfectly cooked, ensure there is still a tiny bit of liquid left in the pan—the consistency should be 'all'onda' (wavy), not dry or stiff.
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10
Remove the pot from the heat entirely. This is essential for the 'mantecatura' (the final enrichment).
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11
Add the remaining cold butter and the grated Parmigiano Reggiano. Vigorously beat the ingredients into the rice with a wooden spoon for 1 minute to emulsify the fats and starches into a glossy sauce.
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12
Cover the pot with a clean cloth and let it rest for 2 minutes before serving. This allows the flavors to settle and the texture to reach its peak.
💡 Chef's Tips
Always use cold butter for the final mantecatura; the temperature difference creates a better emulsion for a silkier finish. Do not wash the rice before cooking, as this removes the essential surface starch needed for creaminess. If you cannot find Amarone, a high-quality Valpolicella Ripasso is the best substitute to maintain the regional flavor profile. Ensure your broth is well-seasoned, but be cautious with extra salt as the Amarone and Parmigiano are both naturally savory. Avoid using a non-stick pan; a stainless steel or enameled cast iron pot allows for better heat distribution and starch release.
🍽️ Serving Suggestions
Serve with the remaining half-bottle of Amarone della Valpolicella to perfectly complement the dish's flavor profile. Top with a few drops of 12-year-old traditional balsamic vinegar for a touch of bright acidity. Garnish with toasted crushed walnuts or hazelnuts to add a delightful textural contrast. Pair with a side of braised radicchio di Treviso, whose bitterness cuts through the richness of the risotto. Serve as a 'Primi' followed by a main course of slow-cooked beef cheeks or roasted venison.