Radicchio Risotto

Risotto is an excellent way to enjoy radicchio. This recipe is particularly popular in the north-eastern Italy, in the region of Veneto. Radicchio is characterised by its elongated, carmine-red leaves with white veins, and its bitter taste and crunchiness make it particularly suitable for enlivening salads.

In risotto, the flavour of the radicchio is tempered by the addition of butter and Parmigiano cheese, giving it a soft and pleasant texture.

Radicchio is also excellent when cooked, either pan-fried or baked. For a particularly tasty side dish, try fried radicchio.

Radicchio is a vegetable that is rich in antioxidants and has purifying properties — an excellent ally for our bodies

Ingredients:

• 250 g.  Arborio or Carnaroli rice

• 200 g. red radicchio

• 1 shallot or onion

• 30 g. butter or EVOO

• ½ glass dry white wine

• 40 g. grated Parmesan cheese

• 1 l. vegetable broth

• salt

• white pepper

• Cooking time: 15-18 min.

Serves: 4 people

Preparation:

1) Begin preparing the risotto by cleaning and separating the radicchio leaves. Wash the leaves under running water and dry them thoroughly, then cut them into strips. Melt 20 gr. of butter or EVOO in a saucepan, add the chopped shallot or onion  and let it simmer gently for a few minutes with a ladleful of broth if necessary.

2) Add the rice and toast it in the sauce for two minutes. When the rice is well toasted, sprinkle with wine and let it evaporate, then add the radicchio and mix well.

3) Now cook the risotto, adding a ladleful of broth at a time, as each one is absorbed. When the cooking is almost finished and the rice is al dente (it will take about 15 minutes), add salt and turn off the heat. Add the remaining butter, Parmesan cheese, and a sprinkling of freshly ground pepper. Mix well and cover the pan, then leave the risotto to rest for 2-3 minutes.

4) Divide the radicchio risotto between individual plates and serve immediately.

Enjoy!

Mic

Radicchio Risotto