Arquilla Wines Bringing you the best of Italy

INGREDIENTS
400 grams of Ferron vialone nano rice
Sea salt
Ground black pepper
325 mls Zenato Amarone
400 mls of vegetable stock
80 grams of unsalted butter
100 grams of grated parmigiano reggiano
20 grams of grated pecorino
4 finely diced shallots
2 cloves of crushed garlic
20 mls extra virgin olive oil
4 coarsely shredded leaves of radicchio


METHOD

• In a heavy based saucepan, lightly fry the diced shallot and crushed garlic in a little extra virgin olive oil.
• Add the rice and stirring over a low flame toast the grains for 2 minutes.
• Add the red wine and cover and simmer for 4-5 minutes very slowly until all the wine has absorbed then add the 325mls of the vegetable stock, cover again continue to simmer slowly for a further 5-6 minutes until all the liquid has absorbed.
  TIP: Test the cooking of the rice by pressing a grain on the back of a wooded spoon.
• When it has 3 little dots through the centre the rice is a perfect al’dente.
  If not add a little more stock and continue to simmer.
• Once the rice is cooked add the butter, parmigiano and pecorino and stir well for 2 minutes .
• Adjust the consistency of the risotto by adding a little more stock if needed then season well and stir through the radicchio just before serving so its stays a little crunchy.
• Season and serve!!

Serves 4 people

Zenato Amarone Classico della Valpolicella 2003


Recipe by Simon Humble from Tutto Bene