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Amarone Risotto & Coppa all'Amarone

Coppa all'Amarone.jpg


Carnaroli rice (140 g)

Chopped onion (10 g)



Extra Virgin Olive oil (20 g)

Grated Parmesan cheese (60 g)

Salt to taste

Pepper to taste

Coppa all'Amarone (2/3 slices)

Bottle of Amarone della Valpolicella


  • Make a good vegetable stock for the risotto.


  • In a saucepan put the chopped onion, fry it with oil, add the rice, pour in a glass of Amarone della Valpolicella wine and cook it (14/15 minutes) adding some broth as you go.


  • Finish cooking by creaming with plenty of butter, parmesan cheese and seasoning with salt and pepper.


  • For the garnish, place 2/3 slices of Coppa all'Amarone della Valpolicella D.O.C.G. in the centre of each plate.

  • To serve hot.

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