Courtesy of Menegolli, this typical Veronese dish uses “Vialone nano” rice, grown in the lower Veronese area. This rice can absorb twice is weight in liquid and makes for a very creamy risotto. The dish tastes wonderful and contains some of the most popular flavours of Venetian cuisine.
- 1 1/3 c. (320g) Vialone nano rice (Arborio rice will also work if Vialone nano is unavailable)
- 1 1/2 c. (350ml) Amarone della Valpolicella red wine
- 1/4 c. (60g) grated Monte Veronese cheese (or other ripened cow’s milk cheese such as Parmesan)
- 1/4 c. (50g) minced shallot
- 1/4 c. (60g) butter
- 1/4 c. (60g) ox marrow (or 1/4 c. butter if vegetarian)
- 4 1/4 c. (1 l) beef broth (or vegetable broth if vegetarian)
- Salt to taste
- In saucepan, melt 1/8 c. butter together with ox marrow.
- Add shallot and sauté with broth ladle.
- Add rice and toast well.
- Slowly add 1/4 c. wine at a time, stirring mixture with wooden spoon until wine is absorbed before adding rest of wine in 1/4 c. increments.
- Continue cooking risotto over low heat, adding broth one ladle at a time.
- When rice is al dente, turn off heat and, using wooden spoon, stir risotto with remaining butter and grated Monte Veronese cheese.
- Top with extra cheese and serve warm.