Risotto all'Amarone

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


  1. In saucepan, melt 1/8 c. butter together with ox marrow.
  2. Add shallot and sauté with broth ladle.
  3. Add rice and toast well. 
  4. 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. 
  5. Continue cooking risotto over low heat, adding broth one ladle at a time. 
  6. When rice is al dente, turn off heat and, using wooden spoon, stir risotto with remaining butter and grated Monte Veronese cheese. 
  7. Top with extra cheese and serve warm.