Risotto da Veneto
Risotto Veneto
Servings: 8
Ingredients
- 3 tbsp Olive oil
- 1/2 small Yellow onion, diced
- 1 Shallots
- 2 1/2 cups Chicken or vegetable stock
- 2 1/2 cups Amarone wine
- 2 cups Arborio rice
- 2 tbsp Butter. (optional)
- freshly grated nutmeg
- 1 cup Parmigiano Reggiano - grated
- Salt and freshly ground black pepper to taste
Notes
Amarone Risotto
- Heat the olive oil in a large heavy pot over medium heat. Add the onions and cook, stirring occasionally, until soft, 10 minutes.
- In the meantime over low heat, in a saucepan on the back burner of the stove, bring the chicken stock and 1 ½ cups water to just below a simmer. In another saucepan, warm the red wine just below a simmer
- In the meantime over low heat
- Increase the heat to medium, add the rice to the onions and stir until the rice is very hot, just begins to stick to the bottom of the pan, and the rice is completely coated with oil, 2 to 3 minutes.
- Add two ladlefuls of hot red wine and stir constantly until the stock is almost absorbed. Add a ladleful of chicken or vegetable stock and stir steadily to keep the rice from sticking. Continue to add the stock a little at a time, stirring until the stock is gone. Then continue with the hot red wine. Continue to add the red wine until the rice is cooked, process should take about 18 to 22 minutes. If you run out of red wine, use hot water.
- Remove the pan from the heat, add butter, nutmeg to taste, and the Parmigiano Reggiano. Add salt and pepper. Serve immediately.
