A Recipe for Risotto Made With Amarone Wine (Risotto all'Amarone)

Risotto made with Amarone red wine

Joseph De Leo / Getty Images

Prep: 5 mins
Cook: 20 mins
Total: 25 mins
Servings: 4 servings
Nutrition Facts (per serving)
358 Calories
14g Fat
29g Carbs
7g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 358
% Daily Value*
Total Fat 14g 18%
Saturated Fat 8g 42%
Cholesterol 39mg 13%
Sodium 526mg 23%
Total Carbohydrate 29g 10%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 7g
Vitamin C 0mg 0%
Calcium 164mg 13%
Iron 1mg 7%
Potassium 60mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This decadent risotto is made with Amarone della Valpolicella, the prized red wine from the Valpolicella region in Northern Italy's province of Verona. This distinguished, unusual wine is made from partially dried grapes, giving it a particularly fruity, raisin-y flavor and a rich, full-bodied character.

Risotto is a traditional Northern Italian dish, and so this recipe combines two of the Verona area's greatest culinary treasures in one. Adding some red radicchio, as suggested below, would bring that number to three!

It is quick and easy to make (it can be ready in less than 30 minutes) and would be an impressive first course for a dinner party.

[Adapted from a recipe from the well-known Antica Bottega del Vino restaurant and wine cellar in Verona, Italy.]


  • 1 1/2 cups (320 grams) risotto rice, such as Carnaroli or Vialone Nano

  • 1 1/2 ounces (43 grams) unsalted butter, divided

  • 2 cups (473 milliliters) Amarone wine

  • 1/4 cup vegetable broth, or chicken broth, more as needed

  • 3/4 cup freshly grated Monte Veronese, Grana Padano, or Parmigiano-Reggiano cheese, plus more for serving

  • Fine sea salt, to taste

Steps to Make It

  1. In a medium Dutch oven or heavy-bottomed saucepan, toast the rice over medium-low heat in 2 teaspoons of the butter

  2. In a separate, nonreactive saucepan or Dutch oven, gently heat the Amarone wine and, as soon as it reaches a bare simmer, add it to the rice.

  3. Continue cooking the rice, stirring frequently with a wooden spoon, until the wine is absorbed, about 16 to 18 minutes. Add a bit of vegetable broth, as needed, toward the end of cooking. 

  4. When the rice is cooked to al dente consistency and the liquid has reduced to a creamy sauce, remove the risotto from the heat and add the remaining 3 tablespoons butter and the grated Monte Veronese cheese. Stir until well combined, season to taste with salt, and serve immediately.

  5. Serve the finished risotto sprinkled with grated or thinly shaved aged Monte Veronese cheese (another Veronese specialty), Grana Padano, or Parmigiano-Reggiano. It makes sense, of course, to serve this risotto paired with a glass of Amarone della Valpolicella wine.

Recipe Variations

Optional toppings for serving include: grilled red radicchio, toasted chopped walnuts, and/or crisp-fried bits of pancettaprosciutto, or bacon.

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