Risotto all'Amarone • Veneto, Italy
Primal Recipes

Risotto all'Amarone • Veneto, Italy

History of the Recipe

According to legend, the dish was invented in the 1970s when a Verona chef decided to try using Amarone wine in a traditional risotto recipe. As a result of the risotto's creamy texture and the rich and complex flavors of the wine, the dish quickly gained popularity in eateries all over the area.

Amarone wine has a distinctive fruity and slightly sweet flavor and a higher alcohol content than most other wines because it is produced from partially dried grapes. It is a perfect ingredient for cooking because of its robust flavor profile, which can stand up to other strong flavors without being overpowering.

Today, risotto all'Amarone is regarded as a traditional Italian dish and is frequently offered in chic eateries both in Italy and abroad. Typically, Arborio rice, chicken or vegetable broth, finely minced onion, minced garlic, butter, grated parmesan cheese, and of course, Amarone wine are used to prepare the dish.


• 1 1/2 cups of Arborio rice

• 1/2 cup of Amarone wine

• 4 cups of chicken or vegetable broth

• 1/2 onion, finely chopped

• 2 cloves of garlic, minced

• 4 tablespoons of butter

• 1/2 cup of grated parmesan cheese

• Salt and black pepper to taste


• Begin by heating the chicken or vegetable broth in a large saucepan over medium heat. Keep it warm on the stove while you prepare the rest of the ingredients.

• In a separate large saucepan, melt the butter over medium-high heat. Add the finely chopped onion and minced garlic and sauté until the onion is translucent and the garlic is fragrant, about 3-5 minutes.

• Add the Arborio rice to the saucepan with the onions and garlic, stirring constantly to coat the rice in the butter. Cook for 1-2 minutes until the rice is lightly toasted.

• Pour in the Amarone wine and stir until the wine is absorbed by the rice.

• Begin adding the warm broth to the rice mixture, one ladleful at a time, stirring constantly until each ladleful is absorbed before adding the next. This process should take about 20-25 minutes.

• Once the rice is cooked and the broth has been absorbed, stir in the grated parmesan cheese and season with salt and black pepper to taste.

• Remove the risotto from the heat and let it sit for several minutes to allow the flavors to meld together.

• Serve hot, add parmesan cheese if desired.