Welcome to Salute by K.

I am Kirsten.

Founder of Salute by K 

As a Holistic Nutritionist and Health Coach, I believe our bodies have the ability to heal themselves when provided with the proper tools.

Join me as I empower you to take all aspects of your health back into your hands using Holistic Nutrition, Essential Oils and Crystal Energy Healing.

Risotto all'Amarone

Risotto all'Amarone

In December my husband and I traveled to Northern Italy to celebrate one of my dearest friends' wedding. We stayed in Lago di Garda, about thirty minutes from Verona, at the charming Hotel Remat, right on the lake. The building dates back to the 18th century and each of its seven rooms is named after a local fish. The rooms were spacious and clean and to my husbands delight, the shower was large. He is quite tall and hardly ever fits in European showers. 

While we were there we visited the Masi winery, known for its Amarone wine, amongst others. After our wine tour we enjoyed a lovely dinner with our friends that included lots of wine and laughs, parmigiano reggiano, prosciutto, coppa, salame and risotto all'amarone.

This rich dish showcases two of Verona's top products. The Amarone wine and the Vialone Nano rice. Perfect for a cold, foggy December evening. 

Risotto all'Amarone

Serves 4

2 1/4 c beef or vegetable stock

2 1/4 c Amarone 

2 TBS unsalted butter

4 TBS extra-virgin olive oil or beef marrow (from 2-3 marrow bones)

1 medium yellow onion, finely chopped

1 3/4 c Vialone Nano rice, or Carnaroli

1/2 cup freshly grated Parmigiano Reggiano

1 drop of doTERRA Rosemary Essential Oil 

1. In a medium saucepan, combine the stock and Amarone and bring to a simmer. Keep warm.

2. Add extra virgin olive oil or bone marrow, 2 TBS of the butter, and onions into a heavy medium pot over medium heat and cook, stirring frequently until onions are soft. About 8-10 minutes. Add the rice and toast, stirring it, for 2 to 3 minutes, until its evenly shiny. Add 1 cup of the warm stock and cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding the stock 1/2 cup at a time, stirring constantly, until it is nearly absorbed between additions. The risotto is done when the rice is al dente, about 25 minutes total. 

3. Remove pot from heat and stir in the butter, one drop Rosemary essential oil, and Parmigiano Reggiano. If you don't have the essential oil you can garnish each plate with a fresh sprig of rosemary. Serve immediately and enjoy with the rest of the wine. Buon Appetito!




The beautiful Masi Winery   

The beautiful Masi Winery


Dinner at  Masi Winery.      

Dinner at  Masi Winery.



Eat Seasonal, Eat Local

Eat Seasonal, Eat Local