Amarone risotto

Ingredients for 4 serves:
Vegetal stock
3 tblspoons e.v.o oil
60 gr butter
1 onion
1 carrot
1 celery
360 gr Vialone Nano rice Domenico Fraccaroli
200 ml Amarone Domenico Fraccaroli
60 gr Parmesan cheese
Heat the stock and, in a separate pan, heat the olive oil and 20 gr of butter.
Chop the onion, the carrot and the celery finely and fry it in the oil and butter very slowly for about 10 minutes. Add the rice and stir it briskly with a wooden spoon for about 2-3 mins. The rice will now begin to lightly fry, keep stirring and after a minute it will look slightly translucent. 
Add the Amarone and stir until it evaporates.
Add a good pinch of salt and a ladle of stock, stir until the liquid is fully absorbed. Repeat the process adding stock until the rice will take on a creamy consistency as it begins to release its natural starches..
When the rice is soft but still firm to the bite, remove the pan from the heat and add the butter and the Parmesan cheese and stir.
Serve it right away and…

Buon appetito!