Tuesday, 9 April 2013

Amarone Risotto

Amarone Risotto

serves 3 (or 2 hungry people)

150ml beef stock
salt and pepper
olive oil
1 onion, fine diced
1 carrot, fine diced
1 celery stick, fine diced
150g risotto rice
300ml Amarone (Italian sweet red wine)
75g grated Parmesan

Heat the beef stock to a simmer, then add half the red wine.

Heat the oil in a large pan, fry the onion, celery and carrot till soft but not coloured. Add the rice and stir to coat.

Turn up the heat and add half the remaining wine, let it reduce to a syrup.  Once the wine has almost gone add a ladle of the wine/stock, allow to almost absorb completely then keep adding a ladle of stock till rice is cooked.

Add half the Parmesan and mix in well and add a good glug of the wine that's left, take pan off the heat, put lid on and rest for a couple of minute.

Serve with rest of Parmesan scattered on top.


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