History

A relatively modern Veronese plate from the second half of the 20th century, the risotto pairs two regional IGP-DOC pillars: Vialone Nano Veronese rice (IGP since 1996) from the Isola della Scala plain south of the city and Amarone della Valpolicella, the dried-grape red from the hills to the north. The dish made the city's reference rice plate by the 1970s and is now on every Veronese trattoria menu, with a strict two-person minimum at the most traditional rooms.

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Common allergens: Dairy, Sulphites (wine)

Make it at home

Yield 4Hands-on 35 minTotal 45 minDifficulty Intermediate

Ingredients

  • 320g Vialone Nano rice (or Carnaroli as substitute)
  • 300ml Amarone della Valpolicella wine
  • 1 small white onion, finely chopped
  • 1.5 litres beef or chicken broth, kept hot
  • 60g unsalted butter (40g for cooking, 20g for finishing)
  • 60g grated Monte Veronese DOP cheese (or aged Parmigiano)
  • Salt and freshly cracked black pepper
  • 1 tablespoon olive oil

Method

  1. Heat the olive oil and 40g butter in a heavy pan over medium heat; sweat the onion 4 to 5 minutes until translucent but not coloured.
  2. Add the rice and toast 2 minutes, stirring, until each grain is glossy and slightly translucent at the edges.
  3. Pour in 200ml of the Amarone all at once and stir until almost fully absorbed (about 3 minutes).
  4. Begin adding the hot broth one ladle at a time, stirring with a wooden spoon and waiting until each ladle is mostly absorbed before adding the next.
  5. After about 14 minutes, pour in the remaining 100ml Amarone and continue stirring; the rice will turn deep purple-black.
  6. Cook a further 3 to 4 minutes until the rice is al dente, about 18 minutes total cooking. Season with salt and pepper.
  7. Off the heat, beat in the remaining 20g cold butter and the grated cheese (the mantecatura) until the risotto is creamy and wavy.
  8. Rest 1 minute and serve immediately in warmed shallow bowls with an extra grind of black pepper.

Tip from the editors. Use a real Amarone (not a Valpolicella or Ripasso) for the full dried-cherry depth; pair with a glass of the same wine at the table.

Where to eat risotto all'amarone

Risotto all'Amarone in Verona

Ristorante Greppia ★ 4.3

€ Italian

Ristorante Greppia in Verona is the central reference for risotto all'Amarone with the two-person minimum, €50 to 60 the meal for two with wine.

TryPasta plate with two-person risotto

TipTwo-person risotto and one shared antipasto runs €50 to 60 for two; the cheapest reference Veronese fine-dining meal.

Directions Book

Trattoria al Pompiere ★ 4.6

€€€ ItalianCitta Antica

Trattoria al Pompiere has run a historic Veronese kitchen since the early 20th century in Vicolo Regina d'Ungheria. A 2026 TableJourney editor pick.

SignatureRisotto all'Amarone, Guancia di manzo all'Amarone, Salumi e formaggi (35 cured meats)

TipBook the cured-meat-and-cheese board 24 hours out for the full 35-salumi spread; the risotto all'Amarone and tiramisu are the must-orders alongside.

Directions

Antica Bottega del Vino ★ 4.7

€€ ItalianUntil Kitchen to 23:30, bar to 24:00

Antica Bottega del Vino in Verona runs the city's kitchen latest. A 2026 TableJourney editor pick with address, hours and what to order inside the entry.

TryPastissada de caval with a glass of Amarone

TipPost-opera (after 22:30) is the sweet spot; the back dining room takes walk-ins.

Directions Book a table

Trattoria Al Bersagliere ★ 4.8

€€ ItalianCitta Antica

Trattoria Al Bersagliere in Verona is the family-run 1928 trattoria in Borgo dei Filippini, where bigoli con l'arna and pastissada de caval are the plates.

SignatureBigoli con l'arna, Pastissada de caval, Tagliere

TipThe bigoli con l'arna and pastissada are reference Veronese plates; lunch with primo, secondo and a glass runs about €32.

Directions Book

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