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- Radicchio Risotto
- (Risotto al Radicchio)
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- Ingredients:
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For the Vegetable Stock:
3 cherry tomatoes, coarsely chopped
2 turnips, coarsely chopped
2 leeks, trimmed and coarsely chopped
2 carrots, coarsely chopped
2 potatoes, coarsely chopped
2 onions, coarsely chopped
1 celery stick, coarsely chopped
Salt
For the Risotto:
12 oz (350 grams) risotto rice
- 7 oz (200 grams) radicchio, cut into strips
- 1 onion, chopped
- 3 oz (80 grams) butter
5 tablespoons white wine
2 tablespoons Parmigiano cheese, freshly grated
Salt
Directions:
Prepare the Vegetable Stock:
Place all the vegetables in a large saucepan, pour in 1.5 liters (2 and 1/2 pints) of water, add a pinch of salt and bring to a boil.
Lower the heat and simmer gently for about 20-25 minutes.
Remove from the heat and leave to cool slightly, then strain into a bowl pressing down well on the vegetables with a wooden spoon.
Prepare the Risotto:
Bring the stock to a boil.
Meanwhile, melt half the butter in another saucepan.
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- Add the onion and cook over a low heat, stirring occasionally, for about 5 minutes.
Stir in the radicchio, then stir in the rice and cook, stirring, until the rice grains are coated in butter.
Pour in the wine and cook until it has evaporated.
Add a ladleful of the hot stock and cook, stirring, until it has been absorbed.
Continue adding the stock, a ladleful at a time, and stirring until each addition has been absorbed. This will take about 20 minutes.
When the rice is tender, season with salt to taste, stir in the remaining butter and the Parmigiano cheese and serve. Serves 4.
That's it!
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