Red Radicchio Risotto
How do you make red radicchio risotto?
Sauté onion and toast the rice; pour in red wine and let it evaporate. Gradually add hot vegetable broth while cooking. Separately, sauté the chopped radicchio and add it to the rice halfway through cooking. Once the rice is al dente, remove from the heat and mix with Parmesan cheese for creaminess.
This is a very easy, quick, light, and incredibly delicious recipe. A vegetarian one-dish meal, budget-friendly and with such a delicate flavor that we will want to prepare it very often.
The screen will not turn off while you cook.
Servings: Serves 4
Ingredients
- 350 g risotto rice (I use Carnaroli)
- 1 small round red radicchio (about 200 g)
- 100 ml red wine
- 1 L vegetable broth
- 3 tablespoons extra virgin olive oil
- 50 g Parmesan-style cheese
- 1 tablespoon ghee (clarified butter)
- Pinch of black pepper
- Pinch of salt for the radicchio
Instructions
Prepare the vegetable broth and keep it warm.
Finely chop the onion.
Finely chop the radicchio. If you do not like the bitterness of radicchio, you can place it in boiling water for about 5 minutes, remove, drain, and place it in cold water.
Sauté the onion in a high-sided pot with two tablespoons of extra virgin olive oil, and when it becomes translucent, add the rice.
After 1–2 minutes, pour in the red wine and let the alcohol evaporate.
Add one ladle of vegetable broth at a time. When it is absorbed, add another, and continue this way. Cook over medium heat.
In a large pan, add the remaining tablespoon of extra virgin olive oil together with the ghee.
Add the radicchio and sauté for a couple of minutes, then sprinkle with a pinch of salt.
Add it to the rice and continue adding broth until absorbed. When the risotto is al dente, it is ready. The total cooking time for the rice is about 15 minutes.
Turn off the heat and finally add the Parmesan cheese. Stir well and let rest for about 5 minutes so the risotto becomes nicely creamy.
Serve very hot. If desired, you can chop some walnuts and sprinkle them over the risotto before serving.
Enjoy your meal!
Reviews
There are no reviews yet.
- 350 g risotto rice (I use Carnaroli)
- 1 small round red radicchio (about 200 g)
- 100 ml red wine
- 1 L vegetable broth
- 3 tablespoons extra virgin olive oil
- 50 g Parmesan-style cheese
- 1 tablespoon ghee (clarified butter)
- Pinch of black pepper
- Pinch of salt for the radicchio