Chef Marco Dandrea's Risotto all'Amarone takes note from the Veneto region of Italy.


Credit: Paola & Murray

Recipe Summary test

45 mins
45 mins

"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


Ingredient Checklist


Instructions Checklist
  • In a medium pot, bring the stock to a low simmer over medium heat. In another medium pot, bring the wine to a low simmer over medium heat. Reduce heat to maintain a gentle simmer.

  • Melt half the butter in a large tall-sided saucepan over medium-high heat. Add the rice and toast, stirring constantly, for 3 to 4 minutes. Reduce heat to medium. Pour in 2 cups of the stock and half the wine. Cook, stirring often, until most of the liquid is absorbed, about 6 minutes; maintain a gentle simmer while cooking. Stir in a pinch of salt.

  • Add 1/3 cup each of stock and wine to the rice and cook, stirring constantly, until liquid is mostly absorbed, 2 to 3 minutes. Taste and continue adding more wine, stock, or both, depending on your taste, 1/3 cup at a time, stirring constantly, until stock is almost absorbed after each addition, rice is tender, and mixture is creamy, about 13 minutes. There may be a bit of stock and wine left over. (Cooking time will vary; vialone nano will take about 15 minutes.)

  • Once the rice is tender, stir in the Parmesan and remaining butter. Let the risotto rest for a few minutes before serving. Stir in more stock, if needed, until risotto is creamy again. Garnish with more cheese, if desired.


*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.