2 cups Vialone nano rice
½ bottle of Amarone wine
1 tablespoon of butter
Zucca (pumpkin or butternut squash) removed skin and cut into half inch squares
Monte Veronese cheese
Extra virgin olive oil
1 red onion diced into small squares
In a medium sautee pan, add 2 oz of extra virgin olive oil until heated. Add red onion and pumpkin to olive oil. Sautee until onions are golden and pumpkin is soft.
Season with fresh ground salt and pepper and place sautee pan and mixture to the side.
On the back of the stove, 8 quart saucepan halfway with vegetable stock. This will be used often during the recipe, so please keep stock warm as this is very important to making perfect risotto.
In a medium sautee pan add remaining diced onion with 2 oz olive oil and sautee until onion is soft.
Add Vialone nano rice and sautee rice with olive oil and onion for 2 minutes.
Start to add vegetable stock one 4 oz ladel at a time. This is the tricky part of risotto. You need to tend to the risotto, adding stock as needed.
As stock reduces add 1 quarter bottle of Amarone. Continue to simmer as Amarone and stock reduce.
Add a touch of fresh ground black pepper, I would hold back on the salt until you add the Monte Veronese cheese as it is quite salty.
Continue to add stock and Amarone as needed. Being attentive is key! This risotto recipe takes approximately 20 minutes to complete.
As risotto reduces and becomes creamy add 1 tablespoon of butter. When butter is melted into risotto add 4 oz of finely grated Monte Veronese cheese to complete the risotto recipe.
Now we are ready to plate this delicious Veronese risotto. Put 1 and ½ large spoonfulls of risotto on each 10 inch dinner plate.
Top with pumpkin saffrito and sprinkle grated Monte Veronese cheese on top of each plate. Serve immediately.