RISOTTO AL VALPOLICELLA RIPASSO

Take a rice unique in the world like Carnaroli, add an excellent Italian wine and the result is a ‘Risotto with Valpolicella Ripasso’, a wine obtained with the "ripasso" technique which consists in macerating the wine on the skins of Amarone grapes; the result is a more fruity and full-bodied.
The combination of these two products has produced a risotto with a flavor that remains in the mouth. Creamed with a good butter and a fairly seasoned Parmesan, not too strong not to kill the wine. Your guests will be impressed.

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