Risotto with Amarone and Radicchio (Risotto all’Amarone e Radicchio Trevigiano)
Most people think of white wine being added to risotto, but in the Veneto especially red is often used, and it produces wonderful results.
This risotto with Amarone wine and radicchio di Treviso is pretty common in restaurants around Verona. Amarone can be pricey even when young, but the dish works well with a less expensive Ripasso di Valpolicella.
|½||onion, finely chopped|
|200g||Vialone Nano rice|
|2 glasses (250ml)||Amarone or Ripasso di Valpolicella|
|100g||radicchio di Treviso, chopped|
|80g||Parmigiano Reggiano cheese|
Bring the stock to the boil and keep it gently simmering throughout the cooking of the dish.
Dice half the butter and place it in the freezer. Melt the remaining butter in a heavy-based saucepan and gently fry the onion, making sure it softens but does not brown. This can take up to 8 minutes. Add the rice, turn up the heat and stir well.
Add a glass of wine and keep stirring over a high heat until it has evaporated, then repeat with the second glass. Over a medium-low heat, start adding the stock a ladleful at a time, stirring each addition until it has nearly all been absorbed. The rice should remain moist and move in waves when stirred. It must never become dry or sticky. When the rice begins to soften (after about 13 minutes, but check by tasting), add the stock in smaller amounts and test it regularly, until it is cooked to your liking.
Stir in the radicchio, then add the frozen butter and grate in 60 g of the Parmigiano. Stir with great gusto, until the risotto is rich and creamy. Take off the heat and leave to rest for 2 or 3 minutes, then serve immediately with the rest of the cheese shaved over each portion.