Consorzio di Tutela della I.G.P.
Riso Nano Vialone Veronese


Risotto with Amarone Wine, "Tastasal" and Porcini Mushrooms

Risotto with Amarone Wine Tastasal and Porcini Mushrooms
Ingredients (5 people)
  • 500 g of Nano Vialone Veronese IGP Rice
  • 400 g Tastasale sausagemeat (or pork sausagemeat)
  • 1 clove garlic
  • 100 g porcini mushrooms
  • Vegetable broth
  • 375 ml Amarone della Valpolicella wine
  • extra virgin olive oil
  • 2 knobs butter

Brown the Tastasal (or the sausage meat) in a knob of butter. In another pan brown the chopped garlic in extra virgin olive oil. Add the porcini mushrooms cut into strips and cook for about 20 minutes. Put half the pork sauce and half the mushroom sauce into a saucepan. Add the rice, roast for some minutes and splash with the Amarone wine. Cook the rice for about 15 minutes adding the boiling vegetable broth and stirring. Five minutes before it has finished cooking add the remaining sauces and a small splash of Amarone wine and a knob of raw butter. Add grated Parmesan cheese at will.

Accompanying wine

Amarone o Valpolicella Ripasso