Amarone Risotto

Gently heat the Vegetable broth in a saucepan and keep it at a bare simmer throughout the cooking process.

Finely dice the Shallots. In a heavy-bottomed pot or a large, deep skillet, melt 20 grams of Unsalted butter with the Extra-virgin olive oil over medium heat.

Add the diced Shallots to the pot and sauté gently until translucent and softened, about 5-7 minutes. Do not brown them.