Risotto with Radicchio Rosso Main Course Recipe
Radicchio Rosso (Red Radicchio) from Treviso, in Veneto, is considered the king of Radicchio. With a pleasant slightly bitter taste, it makes the perfect ingredient for a creamy risotto to enjoy during the cold season! Easy to prepare and ready in just 15 minutes, our Risotto with Radicchio Rosso will surprise you with its incredible taste!
Ingredients:
350g Carnaroli rice
1 Lt vegetable stock
400g circa of Radicchio Tardivo (1 radicchio)
60g of Grated Parmigiano Reggiano DOP
½ onion
1 glass of white wine
25g of butter
Salt, Extra virgin Olive Oil
Preparation:
Start washing the Radicchio and removing the other leaves and hard bits. Then shred the radicchio finely.
Prepare 1 litre of vegetable stock.
Heat a couple of spoons of Extra Virgin Olive Oil in a large frying pan and when the oil starts frying add the finely chopped onion. As soon as the onion begins to brown, add the rice and stir for a minute to toast the rice a bit.
Add the glass of white wine and let the alcohol evaporate.
Now add the finely chopped Radicchio.
From now on for about 16-18 minutes, add one or two large scoops of hot stock at a time, stir the rice until it has absorbed the liquid and then add the stock again until the rice looks cooked.
Once ready, take the frying pan off the heat, add a small pinch of salt, butter and grated Parmigiano Reggiano. (Tip: you can also add a little bit of Taleggio cheese to make the risotto more creamy and give it a fantastic intense flavour!).
Cover the pan for a few minutes so that the butter can melt. Stir firmly before serving.
Buon appetito!!
