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Most people only know a few risotto recipes — saffron, mushroom, maybe seafood. But Italy is full of incredible regional risotti that almost no one outside the country has heard of. On a recent trip to the city of Verona we discovered an unusual risotto that turned out to be the best we’ve ever eaten, and it got us thinking that maybe it’s time to explore some lesser-known recipes.
In this video, Eva’s sharing three Italian risotto recipes that deserve way more attention (including the gem we found in Verona). Whether you’re an old pro looking for something new or a risotto beginner, you’ll want to try these dishes at home!
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RISOTTO AL ROSMARINO RECIPE – https://www.pastagrammar.com/post/risotto-al-rosmarino-italian-rosemary-risotto-recipe
‘NDUJA & GORGONZOLA RISOTTO RECIPE – https://www.pastagrammar.com/post/nduja-gorgonzola-risotto-spicy-italian-risotto-recipe
RISOTTO ALL’AMARONE RECIPE – https://www.pastagrammar.com/post/risotto-all-amarone-extravagant-italian-wine-risotto-recipe
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00:00 – The Best Risotto We’ve Ever Eaten
01:59 – How to Make Risotto al Rosmarino
07:38 – Tasting Rosemary Risotto
14:08 – How to Make ‘Nduja Risotto
17:10 – Tasting ‘Nduja & Gorgonzola Risotto
20:20 – How to Make Risotto al Amarone
25:51 – Tasting Amarone Wine Risotto
28:37 – Pasta Grammarians in the Kitchen!
#risotto #amarone #wine
30 Comments
I love classic risottos like saffron and mushroom, but I wish I had known about these three lesser-known recipes sooner! 👇 Which one would you try first?
Wow, wow, wow – looks amazing.
We are from the California ,we’ve just about finished a 5 week tour of Italy. You’re totally correct with you’re thoughts on Italian Potato Chips as they are superior.
Great technique
Nduja and gorgonzola in a risotto sounds so so good 😍
Ive made decent risotto for years. I think i like the minor variations in your technique and believe it might yield better results. I will try it for sa while. Thank you.
Spring risotto with collected morels, dryads, etc, with fiddle fern, ramps, wild asparagus, stinging nettle(if up). A ritual that celebrates the return of warm weather to USA zone 4 climate❤❤❤ Will always hold a very special place in my ❤
I have been growing Italian silene stridolo specifically to make risotto for 2 years- have not as have no idea when to use the plant( young, before, after flowering, doesn’t matter??).
The ‘Nduja risotto reminds me of the TexMex Mexican rice I grew up with, except it’s fluffy of course. It’s spicy and contains tomatos of some kind (paste or rotels, fresh, crushed).
As always, you guys bring the deliciousness 😋
We had a barolo risotto in Lake Como once. The rosemary one looks lovely!
Back in 2013 I had risotto al amarone in Trento. I still remember that meal.
Risotto all' Amarone, a mani basse il migliore 🍷
These look great! I don’t know if it counts as a risotto but I swear by Risi et Bisi. Give it a shot
A great piece, thank you both! I was shocked to hear you pronounce "risotto" fairly well – I've lived in Italy now for 23 years and have encountered/hosted many Americans in that time and not a single one has been able to pronounce either risotto or rosso. For some strange reason Americans always pronounce the o as in the word row or tow so risotto becomes re zoh doh and vino rosso becomes vino row zo. I'm pretty sure your wife must have been on your case and forced you to up your game? Anyway, thanks for the vid and I shall deffo be trying this risotto!
Hmmm….I've never seen that Veronese cheese for sale here in Umbria but next time I'm in Verona I'm gonna buy some to make this recipe…I also wonder how good it would be with our local top shelf wine, Sagrantino di Montefalco….think I'll give it a try aswell 😊
is there a brand of carnaroli you recommend (that can be obtained in the US)?
Youse BellisimA/O Lovely Couple make stuck in USA feel FAB the VIBE Pasta It's ALL GOOD Gratzi !
Thinking of you both every time I hear of these volcanoes getting bigger.
Sure hope you're safe in area your located.
I surely miss the Italian foods, oils, spices with qualities you can't get in United States.
Remain safe everyone in Italy.
I'd bet that in Chicago New York and Philly you can get anything imported from Italy or Sicily ! We have Nduja in Chicago that both of you guys liked !
Why do you heat up the Amarone red wine for risotto but not the white wine? Great video, thanks.
I’m literally making the rosemary risotto now following your recipe.
Amarone is my absolute favorite red wine….😊
Waiting for a Pineapple Risotto, don't let me down.
As a venetian, I can confidently say that you can use Valpolicella Ripasso instead of Amarone. Same grapes, same process, just made slightly outside the geographic area where wine can be called Amarone (in Italy, vine names are tied to a specific geographic area). A decent Ripasso is 95% as good as an Amarone, at a fraction of the price. Especially for risotto, nobody will ever be able to tell which wine you used.
‘Nduja toothpaste
Bona furtuna
“The risotto is smart enough to cook by itself”. I love you Eva!
I make risotto with blue cheese instead of gorgonzola. WOW!
As a rule always use a wine that you are prepared to drink and enjoy when cooking. Using a bad wine will not get any better when cooking.
You should ONLY cook with wine you love to drink! If you wouldn't drink it on it's own, you should NEVER cook with it!