Risotto Amarone

Ingredients

• 2 cups (400g) Arborio rice 2 cups (400g) Arborio rice
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 cup (240ml) Amarone wine 1 cup (240ml) Amarone wine
• 1 cup (100g) mushrooms, sliced 1 cup (100g) mushrooms, sliced
• 1/2 cup (50g) Parmesan cheese, grated 1/2 cup (50g) Parmesan cheese, grated
• 2 tablespoons (30g) butter 2 tablespoons (30g) butter
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon (15ml) balsamic vinegar 1 tablespoon (15ml) balsamic vinegar
• Salt and pepper to taste Salt and pepper to taste
• Fresh herbs (such as parsley or thyme) for garnish Fresh herbs (such as parsley or thyme) for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 70g, 4g
• Protein: 10g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large saucepan, heat the olive oil and butter over medium heat. Add the chopped onion and sauté until golden and caramelized.
2. 2.
   Add the minced garlic and sliced mushrooms to the pan. Cook until the mushrooms are tender and lightly browned.
3. 3.
   Stir in the Arborio rice and cook for a minute, allowing the grains to toast slightly.
4. 4.
   Pour in the Amarone wine and stir until it is absorbed by the rice.
5. 5.
   Begin adding the vegetable broth, one ladleful at a time, stirring continuously. Allow each ladleful to be absorbed before adding the next.
6. 6.
   Continue this process until the rice is cooked al dente, with a creamy texture. This should take approximately 20-25 minutes.
7. 7.
   Stir in the grated Parmesan cheese and balsamic vinegar. Season with salt and pepper to taste.
8. 8.
   Remove from heat and let the risotto rest for a few minutes before serving.
9. 9.
   Garnish with fresh herbs and serve hot.

Treat your ingredients with care...

• Arborio rice — Use Arborio rice specifically for risotto as it has the perfect starch content to create a creamy texture.
• Amarone wine — Choose a high-quality Amarone wine to ensure the rich flavors are infused into the risotto.
• Mushrooms — Use a combination of mushrooms like cremini, shiitake, or porcini for a more complex flavor profile.
• Parmesan cheese — Grate the Parmesan cheese just before adding it to the risotto for maximum freshness and flavor.
• Fresh herbs — Use fresh herbs as a garnish to add a burst of freshness to the dish.

Tips & Tricks

• Stir the risotto continuously while adding the broth to release the starches and create a creamy texture.
• Use a wide, shallow pan to cook the risotto, allowing for better evaporation and absorption of flavors.
• Taste the risotto as you go to ensure it is cooked to your desired level of tenderness.
• Experiment with different mushroom varieties to add depth and complexity to the dish.
• Serve the risotto immediately after cooking to enjoy its creamy texture at its best.

Serving advice

Serve the Risotto Amarone as a main course accompanied by a fresh green salad and a glass of Amarone wine. It can also be served as a side dish alongside roasted meats or grilled vegetables.

Presentation advice

Present the Risotto Amarone in individual shallow bowls, garnished with a sprinkle of fresh herbs. The creamy texture and vibrant colors of the dish will be visually appealing. Serve it with a side of Parmesan cheese for guests to add as desired.