"Rice has always been grown in the lower Veronese area (in the region of Veneto), especially the vialone nano variety. And Amarone is the Veronese wine that is best known and appreciated in the world." —Marco Dandrea, chef at Trattoria al Pompiere in Verona
This recipe originally appeared in our Fall 2021 issue. Get the magazine here.
*Do not use an Amarone that is too strong, aged, or full-bodied; it's better if it's light because when the wine is cooked down, the flavor is concentrated.