Today, we travel into the heart of Verona, Italy, and unlock the secrets of a dish legendary for its richness and depth: Risotto All'Amarone inspired from Ristorante Greppia.
In a saucepan, melt oil and gently sauté the onion until translucent. Add the rice and toast it, stirring constantly, for a few minutes, stirring well.
Deglaze the pan with the Amarone, letting it reduce by half.
Gradually add hot broth, a ladleful at a time, stirring constantly with a wooden spoon. Allow each addition to be absorbed before adding more. Make sure you get each piece of rice cooked and that they don’t stick to the side.
As the rice cooks, add a pinch of salt and pepper to your taste.
After about 20 minutes, the rice should be al dente, with a slight bite. The rice should not be mushy. Stir in diced cooked pumpkin (if using), grated Monte Veronese or Parmigiano Reggiano and a knob of butter for luxurious creaminess.
Remove from heat and adjust seasoning if needed. Serve immediately.
Keyword Italian food, Italian recipes, rice, risotto