Almost Wordless Wednesday: Risotto al Vino...

Published Feb. 3, 2010 at 2:00 a.m.


Risotto al vino, made with red wine, is common throughout northern Italy, and rightly so, because it is tasty. However, it's not particularly elegant...It's simply wine red. In short, fit for a family meal, but not the sort of elegant dish one might want to serve company. But, one can jazz it up.

The night before the presentation of the 2006 Amarone, the folks at Verona's Antico Caffé Dante (Behind Piazza delle Erbe) served us a red wine risotto made with Amarone, garnishing it with grilled Radicchio di Treviso, slivered almonds, and sprigs of parsley. Beautiful, and a very tasty combination!

What, you wonder, is Amarone? An extraordinarily rich, powerful wine made in the Valpolicella region, just north of Verona. It's one if Italy's most sought after wines, and good vintages are capable of aging for decades, by which time they become spellbinding. The 2006 isn't of that caliber -- the fruit is ripe, but there's not enough acidity for long aging -- but it is quite nice, and will drink very well with elegant meat dishes in the next 3-5 years at least.

Last thing: If you would rather drink your Amarone (2004 Amaroni that impressed me, and and considering their prices, I would), this risotto will be just as good with a Valpolicella, or -- for that matter -- a Barbera or a Nebbiolo. Or even a Chianti.

Almost Wordless Wednesday: Risotto al Vino...originally appeared on About.com Italian Food on Wednesday, February 3rd, 2010 at 07:00:05.

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