Craig, I trully enjoied your article. Some time ago, during a visit to Verona, I was invited to a restaurant, the name of which I do not remember and the primo plato offered was a risotto made with Amarone red wine. I have tried to replicate the recipe with no luck. In my several attempts using Amarone wine ( not easy to come by) the flavors are either too strong or too weak or totally different. Since there are no more ingredients I don't know what am I doing wrong. Do you by any chance know how to make this risotto? I welcome help form orher members too.