Cut leek and shallot into rings. Soften in a pan with two spoonfuls olive oil, then add a glass of "Amarone" wine and cook for another 15 minutes until the wine has evaporated and a thick "sauce" has been formed. Add salt and pepper to taste. In the meantime bring broth to the boil and add rice. Heat the remaining wine in another pan. After 14 minutes add the Amarone sauce to the rice along with the hot Amarone. If the risotto is too dry, add half a ladle of hot broth. After 3 minutes remove the risotto from the heat, cream with a knob of butter and grated Parmesan cheese. Leave to rest for a few seconds and serve garnished with fresh chives.
Valpolicella Superiore o Ripasso o Amarone