In the USA, Amarone wines less than $40 are unheard of, so it's a very useful suggestion that any full bodied wine would be acceptable in this recipe. I think most Americans wouldn't cook with wine that cost more than $20.
This recipe can be made with any red wine. In Piemonte they do it with Barolo or Barbaresco or any other red wine. They also do zabaglione with red wine instead of Moscato.
What I found in Italy that there are pretty much no rules. An italian friend told me how his mother made hin risotto with bolognese sauce. I tried it at home and it's delicious.
@@stefan3376 when you have our products, you can play with them (if u know, what u 're doing). But you need our culture, our products, our traditions. Without these elements , nothing similar can be made.
The rice (Vialone Nano) should be toasted in fat only (this is not toasted because it absorbs the broth added before), adding the shallot after 5 minutes of roasting, the same shallot would be absorbed by the rice in a couple of minutes. I wouldn't use all wine, but half wine and half broth. I would not put mascarpone, just grated cheese.
Risotto all'amarone is a traditional Veronese dish and not modern at all. We NEVER use mascarpone in the risotto, you use butter in what we call mantecare. We never warm the wine. Also half bottle or even less should do it.
Il risotto si deve prima tostate in padella......il mascarpone no........no........ripeto no........ci manteca con una noce di burro fuori fuoco...... all'onda........ questo mi spiace ma e una poltiglia di riso....... immangiabile.
In the USA, Amarone wines less than $40 are unheard of, so it's a very useful suggestion that any full bodied wine would be acceptable in this recipe. I think most Americans wouldn't cook with wine that cost more than $20.
You can use Valpolicella ripasso. The same blend of varieties, but not withered. The must is passed over the pressed Amarone grapes.
This looks amazing.
This recipe can be made with any red wine. In Piemonte they do it with Barolo or Barbaresco or any other red wine. They also do zabaglione with red wine instead of Moscato.
What I found in Italy that there are pretty much no rules. An italian friend told me how his mother made hin risotto with bolognese sauce. I tried it at home and it's delicious.
@@stefan3376 when you have our products, you can play with them (if u know, what u 're doing). But you need our culture, our products, our traditions. Without these elements , nothing similar can be made.
Louisa has beautiful kitchen
Hi Vicky, looks good what other dishes did you and the pasta grannies eat this with eat.
Thank you vicky
161 persone che non hanno mai mangiato un risotto.
The rice (Vialone Nano) should be toasted in fat only (this is not toasted because it absorbs the broth added before), adding the shallot after 5 minutes of roasting, the same shallot would be absorbed by the rice in a couple of minutes.
I wouldn't use all wine, but half wine and half broth. I would not put mascarpone, just grated cheese.
I know recipe with olive oil, shallots, carrots and vine
Why mascarpone?🤨
Risotto all'amarone is a traditional Veronese dish and not modern at all. We NEVER use mascarpone in the risotto, you use butter in what we call mantecare. We never warm the wine. Also half bottle or even less should do it.
Il risotto si deve prima tostate in padella......il mascarpone no........no........ripeto no........ci manteca con una noce di burro fuori fuoco...... all'onda........ questo mi spiace ma e una poltiglia di riso....... immangiabile.
Ho realizzato la ricetta con gli ingredienti indicati ed era immangiabile a causa dell'odore di vomito della miscela di vino e formaggio.