If you love Amarone della Valpolicella, this seductive "wine-infused" dish is just what you need. The secret? Excellent creaminess and the addition of chestnut cream.
Amarone Risotto, Roasted Chestnuts, and Fermented Black Garlic
Ingredients for 4 servings
- 280 g of Carnaroli Rice
- 750 ml of Amarone from Valpolicella
- 100 g of Italian chestnuts
- 20 g of fermented black garlic cream
- 80 g of 24-month-aged Parmigiano Reggiano
- 80 g of high-quality butter
- 40 g of water
Method
Carefully peel and skin the chestnuts, place them in a baking tray, and roast them in a preheated oven at 180 degrees Celsius for 20 minutes.
As soon as they come out of the oven, blend them with water until you obtain a smooth cream texture. Adjust the taste with salt and let it rest in the fridge.
In a saucepan, toast the rice for a few minutes, then deglaze it with Amarone until the grains are well covered, and begin the cooking process. Season with salt and occasionally add wine to finish the 11-minute cooking time.
After this time, remove the saucepan from the heat and start the creaming process. Add butter and Parmigiano, stirring well until a creamy texture forms, then plate the dish.
On the bottom of a flat plate, place the rice with the chestnut cream, forming stripes over the risotto. Then, create dots with the black garlic cream.
Everything is ready to savor the fall version of Amarone Risotto!
