Amarone risotto is a flavorful first course prepared with high-quality ingredients from the Verona region. The rice used in this recipe is Vialone Nano, grown in the Lower Veronese area and protected by the IGP mark, which is toasted in a pan with finely chopped shallots and beef marrow, then deglazed with Amarone della Valpolicella, a rich and velvety red wine produced in the Valpolicella area. Finally, the risotto is creamed with grated Monte Veronese cheese, a cow's milk cheese made in the northern province of Verona.

The Amarone risotto is a recipe you must try, with its enveloping and full-bodied flavor that captures some of the most appreciated tastes of Venetian cuisine.

To prepare the Amarone risotto:
Start by finely chopping the shallot. In a saucepan, melt 30g of butter, add the shallot, and let it soften with a ladle of beef broth.

Add the rice and toast it well, then pour the Amarone in stages, waiting for the wine to be fully absorbed before adding more. This will take at least 5 minutes, during which you will stir with a wooden spoon.

Continue cooking the risotto over low heat, adding the beef broth one ladle at a time.

When the rice is al dente, turn off the heat and cream the risotto with the remaining 30g of butter and the grated Monte Veronese cheese, mixing with the spoon. The Amarone risotto is now ready.

In a non-stick pan, add a drizzle of extra virgin olive oil, and when hot, add the shredded chicken and sauté over high heat. Once golden, place a generous amount in the center of the risotto, garnish with marjoram leaves, and serve!