Typical dish of Verona
Risotto with Amarone
Risotto with Amarone appears a deep ruby red, glossy and enveloping on the plate. The aroma is intense: notes of mature wine, butter, and Parmesan blend with the warm scent of toasted rice. On the palate it is creamy and velvety, balancing the slight bitterness of Amarone with the rice’s natural sweetness. It is a rich, contemplative first course, often chosen for an elegant dinner or to celebrate the cuisine of Verona.
Season: Autunno-Inverno€14–22
Why it matters
This risotto brings together two gastronomic symbols of the region: rice from the Venetian plains and Amarone from Valpolicella, one of Italy’s most prestigious wines. In Verona’s restaurants it is considered an emblematic dish, capable of telling—within a single bite—the story of the bond between the city, its hills, and its winemaking tradition.
Origin story
The dish emerged in the second half of the twentieth century, when Amarone della Valpolicella became increasingly famous and local chefs began using it in cooking as well. Its meeting with Vialone Nano rice, a typical Veneto variety ideal for creamy risottos, gave rise to a now-iconic recipe. Over time it has become a classic on Veronese menus, often featured in traditional osterie and restaurants.
Typical ingredients
riso Vialone NanoAmarone della Valpolicellabrodo di carneburroParmigiano Reggianocipolla
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Where to eat Risotto with Amarone in Verona
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