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Best Easy Risotto all'Amarone Recipe

Name: Best Easy Risotto all'Amarone Recipe
Total time: 40 min
Yield: 280 g
Ingredients: Arborio rice 1.5 cups; Vegetable stock 4 cups; Shallots 2 pieces; Unsalted butter 2 tbsp; Parmigiano-Reggiano 0.75 cups; Amarone wine 1 cup; Olive oil 1 tbsp; Salt 0.5 tsp; Black pepper 0.25 tsp

Prestigious Amarone wine gives this Veronese risotto a deep, velvety character. This vegetarian mediterranean dish is a fresh, elegant family dinner worthy of the finest Italian wine country.

Cook 40 min Difficulty NORMAL 370 kcal

#vegetarian #mediterranean

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Ingredients

Main ingredients

Arborio rice 1.5 cups
Vegetable stock 4 cups
Shallots 2 pieces
Unsalted butter 2 tbsp
Parmigiano-Reggiano 0.75 cups

Seasonings/Sauce

Amarone wine 1 cup
Olive oil 1 tbsp
Salt 0.5 tsp
Black pepper 0.25 tsp

Nutrition summary

Carbohydrates 56 g 61%

Protein 8 g 9%

Fat 7 g 17%

Serving size 280g

Cooking steps

1

Finely chop the shallots and heat olive oil and 1 tbsp butter in a medium saucepan over medium heat. Sauté shallots until soft and translucent, about 3–4 minutes.
2

Add Arborio rice and stir constantly for 2 minutes so the grains become glossy and lightly toasted; do not brown.
3

Pour in Amarone wine and raise heat to medium-high. Stir steadily until the wine is mostly absorbed by the rice—this locks in the wine’s flavor.
4

Reduce heat to medium. Add hot vegetable stock ½ cup at a time, stirring gently as each addition is absorbed before adding more. Keep the rice just barely simmering.
5

When all the stock is used and the risotto is creamy but al dente, remove from heat. Stir in remaining butter and Parmigiano-Reggiano, season with salt and black pepper, and serve immediately.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The defining ingredient is Amarone wine, which gives Risotto all'Amarone its signature deep, velvety character and rich color. The dish also relies on Arborio rice for a creamy texture, with vegetable stock and Parmigiano-Reggiano rounding out the flavors.

Q. How do I control the heat when making risotto?

It's important to cook the rice over medium heat, keeping the liquid barely simmering at all times. Start sautéing the shallots at medium, then raise the heat when adding Amarone wine, and finally maintain a gentle simmer as you add vegetable stock gradually. This ensures the rice cooks evenly and absorbs flavors properly.

Q. How can I prevent my risotto from becoming mushy?

Add the stock slowly, letting each portion absorb before adding more. Stir gently, and cook the rice only until it is creamy yet still al dente—about 18–20 minutes total after the wine. Remove from heat promptly and serve straight away to preserve the ideal texture.

Q. How many calories per serving, and what’s the carb to protein ratio?

Each serving contains around 370 kcal, with 56g carbohydrates (61%), 8g protein (9%), and 7g fat (17%). This makes Risotto all'Amarone a moderate carb, low-to-moderate protein dish, fitting typical Mediterranean and vegetarian dietary patterns.

Best Easy Risotto all'Amarone Recipe

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