Amarone and Fossa cheese risotto, alongside a Gorgonzola with Mascarpone cheese quenelle and bay laurel


  • 360 g La Veronese Vialone Nano Rice
  • 1 yellow onion
  • 1/2 litre of Amarone wine
  • 60 g Fossa cheese
  • 250 g Gorgonzola with Mascarpone cheese
  • Several knobs of butter
  • 5 or 6 unpeeled garlic cloves
  • 5 or 6 bay laurel leaves
  • Hot vegetable broth to taste
  • Cinnamon powder to taste
  • A handful of Goji berries
  • Yellow edible flowers
  • EVOO to taste
  • Salt and pepper


Over medium-high heat, warm up the Amarone along with a knob of butter, the unpeeled garlic cloves, a pinch of salt, a pinch of pepper, and a generous dusting of powdered cinnamon. Half way through the cooking time, add the bay leaves, turn the heat down to a simmer, and let reduce.

Meanwhile, chop the onion and brown in a frying pan, in some EVOO or butter. Add the Vialone Nano rice and toast for a few minutes, then add part of the strained spiced Amarone and let reduce. Continue to cook adding some hot vegetable broth alternating with the Amarone. At the end of the cooking time, remove from heat and add a knob of butter and the Fossa cheese. Stir until creamy.

To serve, place the risotto on a plate alongside a quenelle of Gorgonzola with Mascarpone cheese, some Goji berries, some bay laurel leaves, and a light dusting of pepper. Finish by adding some yellow edible flowers.

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