Risotto spiced pumpkin and shrimps
first courses from Italy - Veneto
Risotto with Amarone Valpolicella
Risotto with Amarone Valpolicella
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
LAmarone della Valpolicella is in the top three Italian wines, now we propose as a condiment for risotto. And 'the perfect dish to overcome the final hopefully! In winter weeks: its rich flavor and invigorating they will warm from the inside. It 's really easy to prepare, made from very few ingredients, but, more importantly, must be absolutely excellent.
preparation
step 1
Put over low heat to warm the broth in a saucepan. In the meantime, finely chopped shallots and let it brown over low heat in the risotto pan with 1 tablespoon of clarified butter.
step 2
As soon as the bad luck will be transparent slightly turn up the heat and let the heat get to the pan, add the rice and toast until the grains are transparent and very hot pan.
step 3
At this point vanished in a single blow with lAmarone and let evaporate all the alcohol just smell !.
step 4
As soon as will hear no more odor of alcohol, lower the heat and cook by adding ladles of broth as the liquid is absorbed.
step 5
5 minutes from the end of cooking the risotto with salt adjusted.
step 6
Once cooked, turn off the heat and add 1-2 tablespoons of clarified butter, stir well and cover the pan. Let stir the rice for a few minutes and after unulteriore scrambled served at the table