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Cooking receipe to make risotto al amarone di valpolicella under category General Recipes. You may find some video clips related to this receipe below.
risotto al amarone di valpolicella
italian
river cafe cook book
300ml chicken stock (qv)
sea salt and coarsely ground black pepper
150g butter at room temperature
2 medium red onions peeled and chopped
300g risotto rice
600ml bottle Amarone di Valpolicella wine
150g parmesan freshly grated
a little double cream
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 175ml of the wine and let it reduce to a syrup.
Add the hot stock ladle by ladle stirring all the time only adding more when the rice has absorbed the previous addition.
When the rice is almost cooked and all the stock has been absorbed gradually add the remaining wine.
The rice should immediately take up the colour of the wine.
Add half the parmesan the remaining butter or a little cream and season taking care not to overstir.
Serve with the rest of the parmesan.
Serves 6
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