Red Wine Risotto with Mushroom "Marmalade"
An intensely fruity wine like an Amarone boils down to something so rich, it's almost meaty. Jean-Georges Vongerichten reduces the Italian red with thin slices of earthy mushrooms, then swirls the purply sauce into a risotto; it would be equally delicious on polenta or even on a piece of grilled bread. More Recipes from Jean-Georges Vongerichten
The wine Vongerichten uses for this dish is also delicious to drink with it. A powerful, dark Amarone from the Veneto is made by the appassimento method—the grapes are dried in special drying rooms prior to fermentation, which makes for an intensely flavored, high-alcohol red wine.