Risotto all'Amarone della Valpolicella-it is news these days-is a candidate to officially become De.Co (Denominazione Comunale, a mark certifying geographical origin). We celebrate the nomination of this traditional dish by pairing it with a wine from the area: the Amarone della Valpolicella Classico 2015 Secondo Marco.
Risotto all’Amarone is a traditional Veronese recipe with an enveloping, full-bodied flavor prepared with top-quality ingredients from the Verona area. The rice used is the Vialone Nano Igp grown in the Veronese Plain shaded with Amarone della Valpolicella Docg. Lastly, as a synthesis of flavors and territories we mantle the risotto with some cow’s milk cheese made in the Veronese mountains
The application for recognition was promoted by the Typical Restaurateurs of the City of Verona, led by the three proposing restaurants, Monte Baldo Cafe, Al Calmiere Restaurant and Trattoria Pane e Vino, in collaboration with the Valpolicella Consortium, the Vialone Nano Rice Consortium and the Isola della Scala Rice Fair Authority.
This is the official recipe submitted to the Council for recognition:
Ingredients:
Vialone Nano Igp rice; Amarone della Valpolicella Docg; Butter and young, half-aged cow’s milk cheese from the Veronese mountains; Extra Virgin Olive Oil (possibly Veneto/Valpolicella Dop); salt and pepper; carrots, celery, onion for the vegetable broth.
Preparation:
To make the vegetable broth, combine celery, carrots and onions with cold water in a saucepan and heat over high heat for half an hour.
In a separate pot, pour the Amarone della Valpolicella Docg and over high heat, bring it to a boil, thus evaporating the alcohol it contains.
In another saucepan, proceed to “dry” roast the rice – without adding fat – on high heat for 3-4 minutes.
When toasted, begin cooking the rice by pouring in the Amarone.
When the wine has been completely absorbed by the rice, pour the vegetable broth into the preparation and finish cooking.
Finally, move the saucepan from the heat and begin mantecatura of the rice with butter, grated cheese, Evo oil, salt, and pepper.
Stir-fry vigorously for about 2 minutes, allowing the starches in the rice to bind seamlessly with the fats present.
Once the risotto has been stirred, cover the casserole dish with a tea towel and let the risotto rest for about 1 minute. Then serve.
Wine pairing:
(Edited by Stefania Vinciguerra)
Amarone della Valpolicella Classico 2015 Secondo Marco
Bright ruby with some garnet highlights. Nose with elegant hints of small red fruits, chamomile and wild herbs. Tapered mid-palate tannin and many creamy final sensations. Clean and finely elegant.
Production area: Valpolicella Classica. Vineyards located at the foot of the valley of Fumane, left side at an altitude of 170 meters with a clay-limestone soil type.
Grape varieties: Corvina 40%, Corvinone 45% and Rondinella 15%. “Y”-shaped arbor training system.
Vinification: Manual selection of the most valuable clusters, followed by resting for about 120 days. Vinification begins with a pre-maceration phase carried out at low temperatures, which is then followed by spontaneous fermentation (in the presence of skins) without the addition of any yeast for more than 90 days. Maturation for 48 months in 50 Hl Slavonian oak barrels and subsequent 24 months of bottle aging.
Alcohol content:
16%.
Serving temperature:
18°C.
Recommended pairings:
Suitable with main red meat dishes such as braised meats and game, also excellent with aged cheeses.
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