EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE
VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN
One of my favorite salads is radicchio and so yesterday I wanted to try a different recipe: the risotto with radicchio.
Simple to do and with a truly special taste!
RISOTTO WITH RADICCHIO
Ingredients for 4 people: 250 g Carnaroli rice – 200 g early Treviso red radicchio – 1 shallot – 30 g butter (for the vegetarian version replace with extra virgin olive oil) – ½ glass of dry white wine (or apple vinegar) – 40 g grated Parmesan cheese – 1 l vegetable broth – salt and pepper
Clean the radicchio first and remove the leaves one by one.
Wash the leaves under running water and dry well, then cut into strips. Melt 20 g of butter (or extra virgin olive oil) in a saucepan, add the chopped shallot and let it stew gently for a few minutes with a ladle of broth.
Add the rice and let it toast in the dressing for two minutes. When the rice is well toasted, sprinkle with wine (or apple vinegar) and let it evaporate, add the radicchio and stir.
Cook the risotto adding a ladle of broth at a time, as it is absorbed. Almost cooked, with the rice not completely cooked (it will take about 15 minutes) add salt and turn off the heat.
Add the remaining butter (or extra virgin olive oil), Parmesan cheese and a sprinkling of pepper.
Stir and cover the pan, leaving the risotto to rest for 2-3 minutes with the lid.
Enjoy your meal!