I resumed the work on the blog: lately, to keep the page alive by mediating the load a little, I had often written the recipes in the text of the post but, if for some preparations it is fine, for others I think it is a modality that then makes it difficult to research, leaving no trace if not photographic.
Easy, home cooking, no frills has always been the target of my work here, however, impossible for me to untie from the Venetian tradition: with the Amarone risotto I start writing on the blog again, to give a place that seems to me even more respectful of spaces, uncompressed into 2200 characters.
I believe in the importance of preserving traditional recipes, in retracing a cuisine as closely linked to the territory as the Venetian one: accustomed in the past years to picking vegetables from the garden and making them a meal, to accompany everything with polenta in order to satiate, not to have a real sweet repertoire perhaps also because it was certainly not considered important in a culture where sustenance for work had to be the main purpose.
Risotto with Amarone is an example of a new way of thinking “cuisine”, a dish that was born in a more modern era and which thanks to the communication of restaurants has become an icon in Valpolicella.
Honesty? Using a good Amarone to make risotto has always seemed like a sacrilege to me.
After all, however, open-mindedness in the kitchen is always the first thing to keep in mind and, apart from rare cases, it holds many surprises.
I am a fan of risotto in every way and its creaminess is an essential element for me. In this dish I found the comforting sensation I wanted, with the acidity of the wine dampened by the butter but present, with well separated and consistent grains under the teeth.
And writing the recipe I have the feeling of opening the door of my kitchen, letting you in and offering you a pair of slippers, having a drink while stirring a delicious and aromatic ruby-colored risotto.
Full-bodied, creamy, with a touch of acidity: the bottle you open to prepare it, finish it on the table with friends and have a good evening.
Clean the leek, chop it finely and put it in a heavy risotto saucepan with oil, over low heat, to dry it without frying it.
Now add the Amarone wine, raising the heat a little and letting it cook very slowly until the wine has evaporated for two thirds.
Now add the rice and continue cooking with the vegetable broth.
Once cooked al dente, turn off the heat and stir in the butter and cheese.
