RISOTTO WITH AMARONE AND PARMESAN CHEESE

Serving portions

4

INGREDIENTS

320g Vialone nano rice
350g Valpolicella Amarone
300g Water
Q.B. Organic Instant Beef granular stock
30g Beef marrow
30g Butter
30g Parmesan cheese
20g Onion
20g Celery
20g Carrots

 

Recipes realized with Chef Edoardo Spinelli in collaboration with Riseria RISO GRAZIA

Preparation

  1. Boil and flame the Amarone, then set it aside
  2. Use a large pan to melt the marrow over high heat
  3. Add the onion, celery, carrots and brown
  4. Add the rice and toast it
  5. Pour the flamed Amarone and cook over high heat adding water and organic stock granules to taste
  6. When the rice is still al dente, turn off the heat, add the butter and Parmesan cheese, whisk and let it rest for 3 minutes before serving

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