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Valpolicella Risotto
Valpolicella (Veneto) — Mother recipe · en it
A creamy and aromatic risotto, flavored with Valpolicella wine, bringing traditional Veneto flavors to your table.
⏱️ 20 min prep + 40 min cottura · 4 porzioni · facile
Ingredients
- 300g of Arborio rice
- 200ml of Valpolicella wine
- 1 liter of beef broth
- 50g of butter
- 50g of zucchini
- 50g of leeks
- 50g of wild mushrooms
- 50g of fresh basil
- Salt and pepper to taste
- 50ml of olive oil
Method
- In a large pan, heat the olive oil and sauté the zucchini and leeks lightly.
- Add the Arborio rice and sauté for 2-3 minutes.
- Pour in the Valpolicella wine and let it reduce.
- Gradually add the hot beef broth a ladle at a time, stirring constantly.
- Add the butter and wild mushrooms, stir well.
- Cook for 15-20 minutes or until the rice is al dente.
- Add the fresh basil and mix well.
- Serve hot in bowls.
The story
Risotto alla Valpolicella traces its origins back to the local wine production era, where using Valpolicella wine in the risotto became a way to highlight local products and create a unique dish.
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