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The secret of this exquisite dish lies in the perfect harmony of high-quality Vialone Nano rice grown in Verona and the intense Amarone wine. The rice slowly absorbs the deep red color and complex flavors during cooking. Finely grated local Monte Veronese cheese and butter are stirred in at the end for a perfect finish. Check the Harita to find premium local eateries.
Ingredients
- 320g Vialone Nano rice
- 350ml Amarone della Valpolicella wine
- 1 liter hot beef broth
- 1 small onion, finely chopped
- 60g Monte Veronese cheese (or Grana Padano)
- 50g butter, salt
Preparation
- Sauté the chopped onion in half of the butter until translucent.
- Add the rice and toast it for a few minutes, then pour in the warmed Amarone wine.
- Once the wine is absorbed, add hot beef broth one ladle at a time, stirring constantly.
- When the rice is al dente, remove from heat and vigorously stir in the remaining butter and grated cheese.
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