the original recipe from Verona

Refined and with a full flavour, risotto with Amarone is the right recipe if you want to amaze your guests. Here’s how it is also prepared with the Thermomix.

We usually use wine as a secondary ingredient in risotto, to blend it and give it just a touch of flavour. But how about making it, at least for once, the real thing star of the dish preparing risotto with Amarone? It’s really amazing and proves to be the right choice especially if you have kids guests and you want to look good.

Risotto all’Amarone, precisely because of the origin of the wine, is a typical dish of Venetian cuisine. It is prepared with Vialone Nano rice cooked with strictly meat broth. To make it even tastier, it is customary to add some Monte Veronese cheese and a leaf of laurelto be removed after cooking. These are the guidelines for an excellent risotto with wine, but let’s see together how to prepare it, even with the Thermomix.

Risotto all'amarone
Risotto all’amarone

How to prepare risotto with Amarone with the original recipe

  1. First, finely chop the onion and brown it in a pan, preferably terracotta, with theolio and half of burro.
  2. Add a pinch of sale is one of pepe.
  3. Once the onion is tender and transparent, toast the rice lively flame.
  4. Add the leaf laurel and then slowly pour the wine. From the boiling point, calculate the cooking time which varies from 16 to 18 minutes.
  5. Once all the wine has been absorbed, always add the beef broth boiling so that the rice is always covered flush.
  6. When cooked, remove from the heat and stir in the burro remained and the Veronese mountain grated.
  7. Serve hot.

And here a video recipe to prepare it at home for friends and relatives:

How to prepare risotto with Amarone with the Thermomix

  1. Chop the onion per 3 sec. vel.7.
  2. Gather it on the bottom of the jug with a spatula, add theoliohalf of burro a pinch of sale is one of pepe and browned 2 min. 100°C well. 1.
  3. Add the rice and toast it 3 minutes 100°C or 1 Antiorio
  4. pour theAmarone and cook for 6 minutes 100°C or 1 Antiorio
  5. At this point all that remains is to add the broth of meat and continue cooking for others 10 min. a 100°C vel. Soft.
  6. Merge the Veronese mountain grated, the burro remaining and stir for 1 min. well. Soft.

If your heart aches just at the idea of ​​using such a fine wine to prepare risotto, then try our risotto with red wine: you won’t regret it!

storage

This risotto, like all the rest, should be fine just consumed. If you have any leftovers, however, you can keep them in the refrigerator, well covered in plastic wrap, for a couple of days and then heat them in a pan.

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