- 320 g* “Vialone Nano Veronese” rice IGP (protected geographic designation of origin)
- 1/2 bottle of Valpolicella Amarone wine DOC (controlled designation of origin)
- 160 g “Grana Padano” Parmesan cheese DOP (protected designation of origin)
- 100 g onion
- 40 g butter
- 30 g beef marrow
- 1 l meat stock
Chop the onion finely and put it in a saucepan with 20 g butter. Add the minced beef marrow and simmer for five minutes. Add the “Vialone Nano” rice and roast at medium heat, then pour half of the warm Amarone wine into the saucepan. Simmer the risotto and gradually add hot stock with a soup laddle so that the rice does not dry up. Bring the rice to the boil, while constantly stirring with a wooden spoon.
Once the risotto is cooked, add the remaining Amarone wine and the stock, if necessary. Smoothen the risotto with the remaining butter and sprinkle with 60 g grated Parmesan cheese.
It is of course best paired with an Amarone of the Valpolicella region!
* 1g = 0.035 ounces