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