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!
350g Carnaroli rice
1 Lt vegetable stock
400g circa of Radicchio Tardivo (1 radicchio)
60g of Grated Parmigiano Reggiano DOP
1 glass of white wine
25g of butter
Salt, Extra virgin Olive Oil
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.