Risotto Nano Vialone Veronese IGP with Amarone della Valpolicella DOCG


  • 400 g of Nano Vialone Veronese IGP rice
  •     0.6 liters of vegetable broth
  •     0.3 liters of Classic Amarone
  •     half a leek
  •     2 shallots
  •     50 g of butter
  •     3 tablespoons of olive oil
  •     30 g of Grana Padano cheese
  • chives as needed




Preparation time

50 mins


Put the Amarone wine in a pan and boil for a few minutes.

Put the oil, half the butter, the finely chopped leek and shallot in a saucepan, brown them for a few minutes and add half a glass of previously prepared wine.

Add the rice and toast for a few minutes and continue cooking by adding the vegetable broth and the remaining Amarone as the rice requires.

Stir in the remaining butter, chives and Grana Padano.

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