| Amarone rice
Ingredients for 4 persons:
300 gr of rice (Melotti)
60 gr of parmesan (grated or flakly) or
Monte
Veronese
100 gr of onion, 40 gr of butter
35 gr of ox marrow or 50 gr of Oil
1 lt beef tea
½ bottle of Amarone of Valpolicella Doc
Preparazion:
Preheat Amarone Wine.
Put 20 gr of butte on the saucepan and left wither onion that before you
cut in very litte piece.
Add ox marrow and cook with slow flame for 6 minutes.
Add the rice and cook with the flame more high for some minutes (remeber
to mix in continuation).
Add slowly half of Amarone that you preheat before.
Continue to cook and continue to mix with a wood spoon. Add a little bit
by a litte bit beef tea.
When the cooking is almost ready add slowly the remaining Amarone
At the end put 20 gr of butter and 60 gr of parmesan, left seetle for
some minutes and after serve on the dishes.
For a presentation on the table a bit special
you could serve the risotto in a wafer of a basket shaped grain, the
preparations proceed as follows:
In a heated non-stick frying pan, melt your cheese 100 gr grain grated.
With a wooden dustpan raises the sheet that is formed in the pot and
pour into dish; modeling to trash, and pour the Amarone rice..
wine recommendations
Valpolicella Classico
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