Have you ever tried risotto cooked in luscious red wine? This typical Italian dish is for true wine lovers, just like us...
Risotto all'Amarone is a first course with a rich and enveloping flavour, ideal for an elegant dinner.
Today Chef Sara Lai shows us how to prepare a genuine and simple risotto with Amarone, with an authentic taste.
In fact, the chef decides not to use meat stock, which is often used in cooking risotto with wine, but uses only water and Parmesan cheese and butter to cream it.
And if the rule is that you have to drink the wine you use during cooking, today wine expert Filippo Bartolotta delights us with a glass of Amarone from the Tedeschi family, the splendidly full-bodied Marne 180.
Una bottiglia importante per un piatto altrettanto importante: presentando questa combinazione ad una cena, lascerete sicuramente tutti a bocca aperta!
Risotto with Amarone and Fresh Basil:
Ingredients for 2 servings
160 gr di Carnaroli Rice
480 ml Boiling Water
70 gr Unsalted Butter
150 gr Parmigiano Reggiano
Amarone Wine 1 Glass
Salt as needed
‘LIVE DINNER IN 15’ is the video format created by Mamablip, with Chef Sara Lai and wine expert Filippo Bartolotta
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