Risotto with red long radicchio Chicory from Treviso is a very tasty and fine main course from the Veneto region (north east side of Italy). It is a vegetarian recipe that offers all the taste and colors of autumn. The intense flavor of this risotto is suitable for all occasions, from dinner with friends to Sunday family lunch.
• 250 of Carnaroli rice
• 200 g long Treviso red chicory
• 1 onion
• 30 g butter
• 40 g grated Parmigiano Reggiano
• 1 l vegetable broth
• White pepper
Start preparing the risotto with red radicchio di Treviso by roasting the radicchio and leafing through it. Wash the leaves under running water and dry them well, then cut them into strips. Melt 20 g of butter in a saucepan, add the chopped onion and let it simmer gently for a few minutes together with some broth.
Add the rice and toast it in the sauce for two minutes. When the rice is well toasted, sprinkle with the stock and let it evaporate, add the radicchio at this point and mix well.
Now cook the risotto adding a ladle of broth at a time, as the previous one is absorbed. When the cooking is almost finished and the rice is al dente (it will take about 15 minutes) add salt and turn off the heat. Add the remaining butter, the Parmigiano and some freshly ground pepper. Stir well and cover the pan, then let the risotto cream for 2-3 minutes covered.
After sitting, plate and serve hot.