Label
All
0
Clear all filters

Risotto al Amarone di Valpolicella

Rate this recipe

banner
Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in

By Rose Gray and Ruth Rogers

Published 1995

  • About

Ingredients

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

Method

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

Get instant online access via ckbk

Download on the App Store
Pre-register on Google Play

This à la carte title is available to ckbk members for a one-off payment of

Part of


No reviews for this recipe

The licensor does not allow printing of this title