Recipe for Risotto Al Amarone Di Valpolicella 
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Yield:
6
Ingredients:
Amount Ingredient
300 ml chicken stock (qv)
sea salt and coarsely ground black pepper
150 gm butter at room temperature
2 med red onions peeled and chopped
300 gm risotto rice
600 ml bottle Amarone di Valpolicella wine
150 gm parmesan freshly grated
Instructions:
Instructions: Heat the chicken stock and check for seasoning.

Melt two thirds of the butter in a large heavy bottomed pan and gently fry the onion for about 20 minutes and light brown.

Add the rice and stir to coat this takes only a minute.

Increase the heat pour in 175ml of the wine and let it reduce to a syrup.

Add the hot stock ladle by ladle stirring all the time only adding more when the rice has absorbed the previous addition.

When the rice is almost cooked and all the stock has been absorbed gradually add the remaining wine.

The rice should immediately take up the colour of the wine.

Add half the parmesan the remaining butter or a little cream and season taking care not to overstir.

Serve with the rest of the parmesan.

Serves 6

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