Risotto Nano Vialone Veronese IGP with Amarone della Valpolicella DOCG
Ingredients
- 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
Instructions
Category
Appetizers
Preparation time
50 mins
Preparation
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.