Radicchio risotto


350 grams of Carnaroli rice or medium-grain white rice
160 gramsof red radicchio, thinly sliced
4 tablespoons of olive oil
1/2 tablespoon of butter 
1 small shallots minced
500-600 milliliters vegetable broth
1 glass of red wine
1/2 tablespoon of butter 
1/3 cup freshly grated Parmesan cheese

Heat oil in large saucepan,  add shallots and sauté until golden. Now add radicchio and sauté for about 2 minutes; add wine stir until liquid is absorbed. It is time now for adding the rice, stir and then add a little quantity of  broth. Reduce heat to medium;every time the liquid is absorbed add more ( little quantity at the time), stirring often. Continue cooking until rice is tender but still slightly firm in center and mixture is creamy, about 20 minutes. Remove from heat. Add 1/2 tablespoon of butter and stir until melted; let the rice rest for 2-3 minutes.
Serve with freshly grated Parmesan cheese.

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