Risotto de Radicio – Radicchio Risotto
INGREDIENTS FOR 4 PEOPLE:
300 gr. Radicchio
1 small onion
1 glass dry white wine
350 gr Vialone Nano rice
1 liter broth
First of all chop the radicchio into very small bits – we always use our Italian designed ceramic knives by U-Cook Italia.
Chop the onion finely and fry in some olive oil until soft as indicated in the soffritto step above.
Add the rice to the onion, toast for a minute as indicated in the tostatura step, then add a glass of wine. Let the wine evaporate then add the radicchio and one ladle of broth. Let the broth evaporate and keep adding the broth one ladle at a time awaiting for each ladle to evaporate.
Cook until the rice is tender. Turn the heat off, add a knob of butter and follow the Mantecatura step as indicated above.
Serve hot with Parmesan cheese.
We served our Risotto de Radicio on the beautifully hand made Murano plates by Abate Zanetti, decorated with some radicchio cooked in balsamic vinegar and some chopped rosemary.