Risotto al Radicchio (Risotto al Radicchio Trevigiano)
Instructions
Place over heat a pan with half of the butter and let dry chopped onion.
Just become transparent add the radicchio cut into strips, mix to taste and add the rice.
When the grains shine pour the wine, let it evaporate, bathed with a ladle of hot broth and continue to add gradually being absorbed as for a regular risotto.
Adjust the salt.
After about 18 minutes stir with remaining butter, add two tablespoons of grated cheese and serve.
Accompanying wines: Bianco DOC Breganze, Orvieto DOC, Taburno DOC White.
Ingredients and dosing for 4 persons
- 350 g of rice
- 80 g of butter
- 1/2 cup of white wine
- 1 onion
- 200 g of radicchio rosso
- 2 tablespoons of grated cheese
- 1 ladle of broth
- Salt