A risotto variant that stands out a bit, With strong taste and… awkward color. The good news is that it is much better than it looks!
6-8 servings
(depending on whether it is served as an appetizer, side dish or main course)
Ingredients
15 dl vegetable broth (parts can be replaced with chicken broth)
2 shallots
3 tbsp olive oil
350 gr Carnaroli rice
4 dl Amarone
40-50 gr grated Grana Padano
20+20 gr butter
salt
Description:
- Chop the onion.
- Boil the broth, keep warm.
- Heat the oil and half of the butter in the pot. Add onion and fry for a few minutes.
- Add rice and fry for a few more minutes. The rice should be a little roasted. Salt the rice a little.
- Pour in the wine and let it boil away.
- Pour in broth a little at a time. Total cooking time about 20 minutes.
- Mix in the cheese and the last butter. Drizzle over some quality olive oil.
Pairs with:
Serve with beef, eg entrecote, and drink Amarone.