With pleasure I would like to offer you today a precious first course typical of Verona, which features three characteristic ingredients: Vialone Nano rice, Amarone wine and Monte Veronese cheese. The Amarone is a red wine Passito della Valpolicella (in the province of Verona), with a full and velvety flavor, which smells of ripe fruit and raspberry jam. For the occasion of Father's Day, the Amarone risotto will certainly be perfect. to celebrate!
Video of the Recipe
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Identity Card of the Recipe
- 151 KCal Calories per serving
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Ingrediants
- 300 g of rice
- 200 ml of Amarone wine or another type of red wine
- 600 ml of meat broth
- 10 g of ox marrow
- 10 ml of extra virgin olive oil
- Q.b. of salt
- Q.b. of pepper
- 50 g of Monte Veronese cheese
Materials Needed
- Casserole for risotto
- Saucepan for the broth
- Small saucepan for the marrow
- Colander
- Ladle
- Wooden spoon
- Chopping board
- Knife
Preparation
- Remove the marrow from the ox bone and melt it in a saucepan adding very little broth. Cook slowly for 10 minutes.
- Meanwhile, bring the previously prepared meat broth to a boil.
- With the help of a colander, filter the impurities and pour it into a larger saucepan.
- Heat the liquefied ox marrow, add the extra virgin olive oil, then add the Vialone Nano rice: maintain a cheerful flame and toast the rice for a couple of minutes.
Did you know that
In this recipe we used three typical Veneto food products. Amarone is a DOCG passito red wine, produced in Valpolicella (in the province of Verona). Vialone Nano is a starch-rich rice ideal for risottos: it is grown in areas irrigated with spring water, in the upper basin area hydrographic of the Tartaro river.
Monte Veronese is a typical cheese of Lessinia and can be added to risotto at the end of cooking.- At this point, add the Amarone wine, a little at a time, maintaining a lively flame to quickly evaporate the alcohol in the wine.
- Add a ladle of boiling broth at a time, stirring often to facilitate the escape of the starch from the rice grains. Sprinkle the rice with the broth, slowly, taking care to keep it boiling. It is advisable to leave the saucepan uncovered (without covering it with the lid) to avoid perceiving the presence of alcohol in the risotto.
- Cook the rice for 13-14 minutes, respecting the times recommended in the package.
- Meanwhile, cut the Monte Veronese cheese into cubes.
- At the end of cooking, open the lid, raise the heat and finish with the Monte Veronese cheese and a grind of black pepper. Season with salt.
- Turn off the heat, let the risotto rest for a couple of minutes and serve hot.
- Taste the risotto with a glass of Amarone della Valpolicella wine.
Alice's comment - PersonalCooker
This risotto is precious, so renowned that it is often also served at wedding dinners! I would say that Father's Day is perfect to taste it and delight our palate!Nutritional values and Health Comment on the recipe
Risotto all "Amarone is a food that falls within the group of first courses.
It has an average energy intake, provided above all by carbohydrates, followed by lipids and finally by proteins. Carbohydrates are complex, especially unsaturated fatty acids and peptides of medium and high biological value. Cholesterol is almost irrelevant.
The fiber value is not available.
Risotto all "Amarone is a food that lends itself to most diets, including the diet against overweight and / or metabolic diseases. It does not contain gluten, but provides a small amount of lactose, which could create problems for the forms more severe than food intolerance. It is unsuitable for vegetarian and vegan philosophy.
The average portion corresponds to about 180-250g (270-380kal).
The nutritional values shown on the side refer to 100 grams of cooked food.
