Risotto al radicchio di treviso (2)
Instructions
Remove the stem from the heads of radicchio and then enjoy them and wash repeatedly under running water.
After having it hang over a drained Tea towel to dry and then cut the leaves into 2 vertically leaving aside some of the most beautiful to decorate the plate.
Peel the onion, 2 and divide the ball into thin affettatela.
Heat the oil and let them dry gently the onion with Bacon, cut into small pieces.
When the onion is cooked and lightly golden, add the radicchio, add salt and raise the flame.
Let it cook for a few minutes while stirring often so when evaporated, add the rice and stir for a few minutes until the rice will become lucid.
Squirt with the wine, let it soften then add 2 ladles of boiling broth and continue to add gradually being absorbed.
When cooked, off the heat, stir the rice with the butter and grated cheese, accomodatelo in a deep serving plate and decorated around with fresh radicchio leaves, arranged in a radial pattern.
Ingredients and dosing for 4 persons
- 350 up rice (rice or rices)
- 4 heads treviso radicchio
- 100 cl of broth
- 2 tablespoons of olive oil extra virgin
- 2 slices of bacon lean pork
- 1 walnut butter
- 1 onion
- 1/2 cup of red wine
- 2 tablespoons of grated cheese
- Salt