Risotto al radicchio (3)
Instructions
Dry chopped shallots with 20 g of butter, tostarvi rice, sprinkle with wine and let evaporate.
Combine salt, pepper and bring to cooking together gradually the boiling broth.
Melt the remaining butter, add the radicchio into strips, salt and pepper and cook gently for 10 minutes.
Combine beaten eggs with salt, pepper and 3 tablespoons of Parmesan cheese and cook for 2 minutes.
Merge to the risotto, stir and serve.
Ingredients and dosing for 4 persons
- 350 g of rice
- 300 g of radicchio di treviso
- 40 g of butter
- 1 shallot
- Dry white wine
- 3 tablespoons of grated parmesan cheese
- Salt
- Pepper
- 3 eggs