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PrintRISOTTO WITH RADICCHIO
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- In a large pan heat half the butter and gently fry the onion with 2 shredded radicchio heads.
- When both the onion and radicchio are soft, but not browned, add rice and cook the grains until they are crackling hot.
- After 5 minutes, add red wine and stir until the alcohol has evaporated, then add 3 ladlefuls of hot stock.
- Stir continuously, allow the rice to absorb almost all the liquid.
- Then, lower the heat and add another ladleful of stock, make sure the rice has absorbed all the liquid before adding any more.
- Meanwhile, cut the washed whole head of radicchio into quarters, keeping the root end intact so that the leaves don't fall apart.
- Heat the vegetable oil in a shallow pan and quickly fry the radicchio on all sides until it is just soft. Sprinkle with the sugar and a little salt and pepper. Set aside and keep warm.
- When the rice is tender but still firm to the bite, take the pan off the heat and stir in the remaining butter, and Parmigiano Reggiano, season to taste.
- Cover and leave to rest for about 5 minutes. Transfer to a warmed platter and arrange the braised radicchio on top, then sprinkle with the remaining cheese and serve at once.
INGREDIENTS
- 1 large red onion, peeled and finely chopped
- 3 heads of radicchio, 2 heads finely shredded, 1 head washed and dried
- 50 grams unsalted butter
- 400 grams Arborio rice
- 100 ml dry red wine
- 2 litres chicken or vegetable stock, kept simmering
- 2 tablespoons Cooking oil
- 1 teaspoon granulated sugar
- 4 tablespoons freshly grated Parmigiano Reggiano
- Freshly milled black pepper and Salt
10 comments for “Risotto with Radicchio”
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