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A risotto rich with butter and plenty of Parmigiano Reggiano is always indulgent. But a risotto prepared with Amarone wine? Now that's SUPER INDULGENT!
This risotto uses a VERY SPECIAL red wine as a key ingredient, and never fear! You won't use the whole bottle in the risotto so there will be Amarone left over that you can pair and drink with this superlative dish. 😊
What Is Amarone Wine?
Amarone della Valpolicella is an Italian red wine that is produced in the Valpolicella region of Italy. Valpolicella is in the north of Italy, and its biggest city is Verona, where Shakespeare's play "Romeo and Juliet" is set.
From WineFolly.com: "On the palate, Amarone wines often have medium-plus to high acidity balanced with high alcohol and flavors of black cherry, brown sugar, and chocolate."
This bold red wine is not cheap! I paid $40 for the bottle pictured above, and that's probably on the low end of what you will pay for a bottle of Amarone. Please know that every penny you spend on a bottle is totally worth it!
Amarone Risotto Is A MUST Try Food In Verona
Any visitor to Verona MUST try Amarone Risotto. Two of northern Italy's best known foods are risotto and Amarone wine. So it makes perfect sense to combine the two!
Making This Risotto At Home
Can't make it to Verona? It's awesome to know that we can easily make this indulgent red wine risotto at home! You'll absolutely want to make this at home because:
- You'll get a wonderful taste of Northern Italy!
- The dish is completely delicious and easy to make!
- You will taste the flavors of the Amarone in the risotto, and enjoy the richness of Parmigiano Reggiano and butter, as well as the wonderful saltiness of a crispy prosciutto garnish
Now, let me show you how easy it is to make this dish!
Ingredients For This Red Wine Risotto
Here's what you will need to make this fantastic Northern Italian risotto:
- Rice for risotto (such as Arborio)
- Amarone wine (sold at fine grocers and wine and liquor stores)
- Chicken or vegetable broth
- Onion
- Garlic
- Butter
- Italian parsley (for garnish)
- Parmigiano Reggiano (opt for the real deal!)
- Prosciutto (optional but oh so wonderful!)
- Salt and pepper to season
It's a relatively short list of ingredients to make this most indulgent risotto. 😊 So gather these ingredients and let's make some risotto!!
Instructions
Creating this masterpiece in your kitchen is EASY, but does require some patience because you will need to spend probably around 30 minutes stirring rice. HOWEVER you WILL BE REWARDED! 😃
Begin by sautéing some minced garlic and onion in melted butter. Next add the rice and stir until all of the grains are coated with butter.
At that point, add the Amarone and stir it through. Then begin adding ½ cup of broth at a time, stirring all the while. Once the broth you have added has been absorbed, then add some more until that has been absorbed, and so forth and so on. I like to start seasoning with some salt and pepper after about 2 cups of broth. After 2 cups have been added, with each additional ½ cup add a pinch of salt and pepper. Don't forget to keep stirring. 😄
You are finished adding broth once the rice cannot absorb any more broth and you have a nice and creamy dish. Then it's time to add the Parmigiano Reggiano and some more butter. This is an indulgent dish...might as well go all the way!
The final touches are Italian parsley, crispy fried chopped prosciutto, and some additional Parmigiano Reggiano!
What To Serve With Amarone Risotto
You'll want to pair your risotto with a glass or two of Amarone wine, of course! My recipe calls for just 1 cup of the Amarone to be added to the rice. Therefore that leaves plenty of wine to sip while enjoying your indulgent risotto!
It pairs nicely with a wonderful green salad as well!
Indulge in this Amarone Risotto at home, and make plans to visit Verona to try it in Italy as well!
Some Other Recipes You May Enjoy!
Creamy and Dreamy Chicken Risotto
Simple and Delicious Cacio e Pepe
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Cheers!
Grace
Indulgent Amarone Red Wine Risotto
Equipment
- Large skillet
Ingredients
- 1.5 cups risotto rice such as Arborio
- 1 cup Amarone wine can add more Amarone wine if you prefer a risotto with a bolder Amarone flavor
- 5 cups chicken or vegetable broth (low salt) use a good quality broth; it make take a little more or less broth than 5 cups for you
- ½ onion minced
- 6 clove garlic minced
- 6 tablespoon butter split (3 tablespoon to saute the garlic and onion and 3 tablespoon is added at the end of cooking)
- ¼ cup Italian parsley for garnish
- ¾ cup Parmigiano Reggiano grated; ¾ cup will be incorporated in the risotto; please have some more on hand to add as garnish
- 4 oz chopped Prosciutto fried and added as a garnish; optional but oh so wonderful!
- salt to taste
- pepper to taste
Instructions
- Begin by sautéing minced garlic and onion in melted butter on a medium high heat for 3-5 minutes, until the onion is softened. Next add the rice and stir until all of the grains are coated with butter. While your risotto is cooking, fry your chopped prosciutto (if using) until it is nice and crispy and set it aside until later.
- At that point, add the Amarone and stir it through.
- Turn down the heat to between medium and medium high (closer to medium heat). Then begin adding ½ cup of broth at a time, stirring all the while. Once the broth you have added has been absorbed, then add some more until that has been absorbed, and so forth and so on. I like to start seasoning with some salt and pepper after about 2 cups of broth. After 2 cups have been added, with each additional ½ cup add a pinch of salt and pepper. Don't forget to keep stirring. This should take more or less around 30 minutes or so. It may take longer...you are finished when your rice is creamy and no more broth is absorbed. Taste and adjust for seasoning with salt and pepper.
- Then it's time to add the Parmigiano Reggiano and the remaining 3 tablespoon of butter.
- The final touches are Italian parsley, crispy fried chopped prosciutto, and some additional Parmigiano Reggiano!
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