Risotto al Amarone di Valpolicella

Preparation info
  • Serves


    • Difficulty


Appears in

By Rose Gray and Ruth Rogers

Published 1995

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  • 300 ml (10 fl oz) Chicken Stock
  • sea salt and coarsely ground black pepper
  • <


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 175 ml (6 fl oz) of the wine, and let it reduce to a syrup. Add the hot stock, ladle by ladle, stirring all the time, only a