California-inspired Amarone Risotto

Ingredients

In this California-inspired adaptation of Amarone Risotto, we infuse the dish with the vibrant flavors and fresh produce that are characteristic of California cuisine. We incorporate locally sourced vegetables like bell peppers, mushrooms, and corn to add a burst of freshness and a touch of crunch. This adaptation embraces the essence of California's culinary culture while still honoring the rich tradition of Italian Amarone Risotto. We alse have the original recipe for Risotto Amarone, so you can check it out.

• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 cup (240ml) Amarone wine 1 cup (240ml) Amarone wine
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 cup (200g) Arborio rice 1 cup (200g) Arborio rice
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 cup (150g) mushrooms, sliced 1 cup (150g) mushrooms, sliced
• 1 cup (150g) sweet corn kernels 1 cup (150g) sweet corn kernels
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 52g, 6g
• Protein: 12g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a saucepan, heat the vegetable broth and Amarone wine over medium heat until simmering. Keep it warm.
2. 2.
   In a separate large pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent.
3. 3.
   Add the Arborio rice to the pan and stir well to coat it with the oil. Cook for a minute until the rice becomes slightly translucent.
4. 4.
   Begin adding the warm broth and wine mixture to the rice, one ladleful at a time, stirring continuously until the liquid is absorbed. Repeat this process until the rice is cooked al dente, which should take about 20 minutes.
5. 5.
   While the rice is cooking, in another pan, sauté the diced bell pepper, sliced mushrooms, and sweet corn kernels until tender.
6. 6.
   Once the rice is cooked, stir in the sautéed vegetables and grated Parmesan cheese. Season with salt and pepper to taste.
7. 7.
   Remove the risotto from heat and let it rest for a few minutes. This will allow the flavors to meld together.
8. 8.
   Serve the California-inspired Amarone Risotto garnished with fresh parsley.

Treat your ingredients with care...

• Arborio rice — Use Arborio rice specifically for risotto as it has a high starch content, which gives the dish its creamy texture.
• Amarone wine — Choose a good-quality Amarone wine to enhance the flavors of the risotto. If unavailable, you can substitute it with a full-bodied red wine.

Tips & Tricks

• Stir the risotto continuously while adding the broth to ensure a creamy consistency.
• For a burst of freshness, squeeze some lemon juice over the risotto just before serving.
• Experiment with different locally sourced vegetables based on seasonal availability to add variety to the dish.
• If you prefer a more intense Amarone flavor, add a splash of Amarone wine towards the end of cooking.
• Leftover risotto can be transformed into delicious arancini by shaping it into balls, coating them in breadcrumbs, and frying until golden brown.

Serving advice

Serve the California-inspired Amarone Risotto as a main course accompanied by a fresh green salad and crusty bread. It can also be served as a side dish alongside grilled chicken or roasted vegetables.

Presentation advice

Present the Amarone Risotto in a shallow bowl, allowing the vibrant colors of the vegetables to shine through. Garnish with a sprinkle of freshly chopped parsley for a pop of green.