Solve the Amarone Pairing Dilemma: Risotto al Vino Rosso

BY ERIC GUIDO | MARCH 19, 2021

In my recent article, Valpolicella & Soave: The Times, They Are A Changin’, I spent a good amount of time addressing the fact that Amarone can and should be brought to the dinner table. I’m not talking about the most hedonistic wines, bold reds that still find their best pairing with a plate of ripened cheeses, but rather the style of Amarone that has been gaining popularity, wines with lower residual sugar, more minerality and alcohol percentages that clock in below 16%. These wines are a perfect match for stews, braises and both meat and pasta dishes that incorporate rich sauces.

However, whenever in a bind, a great option is to make a Risotto that uses the same (or similar) wine you are drinking, which works perfectly with Amarone. A simple Risotto al Vino Rosso made with Arborio rice, stock, wine, onion (or shallot), butter and cheese (Parmigiano-Reggiano or Grana Padano) will always save the day. However, why not take it to the next level? In the preparation below, we’re going to add a few simple ingredients and extra steps to the mix that will complement the complex flavors and aromas of Amarone, while also creating a stunning presentation that will win the heart of every foodie, from pro chef to your favorite Italian grandma.

Prep the risotto ingredients.

Red Wine Risotto with Roasted Red Grapes

This dish is all about exciting flavors that come together in perfect unity to please the senses. Sweet meets salty meets acidity on the palate and leaves you wanting for another bite. This Risotto is sure to be a showstopper.

Ingredients:

5 tbsp butter

1-½ quarts of chicken stock*

2 cups risotto rice (Arborio is fine, but Carnaroli is preferred)

½ red onion (small dice)