Risotto all'Amarone recipe

This is a typical dish of Valpolicella.
It's made with most representative products of Veneto: rice and amarone.

Yesterday I've done a great one following this recipe that I want to share with you:

Ingredients (4 pax):

• 300 gr of rice (Carnaroli or Vialone Nano - the first one is the thinest)
• 1 yellow onion
• 1 lt of beef bouillon
• Half a bottle of Amarone (must be a good one!)
• Salt and pepper

How to cook:

Mince the onion and put it in a capacious casserole with abundant oil. Fry softly, then add the rice, lift the flame and toast hiit for a couple of minutes, keeping on mixing.

Pepper and vanish with a first glass of Amarone. Then add the rest of the wine and keep on cooking mixing every now and then.

Cook the risotto adding a ladle of broth as long as that dries.

When it's ready turn off the flame. Rice must be "Al dente".

A little salt and pepper, whip with butter and Parmigiano Reggiano (or Aged Monte Veronese).

Before serving rest the risotto for a few minutes.

Here are some of the best Amarone: