Risotto al radicchio (6)
Instructions
Wash the radicchio, outer leaves removed and cut into small, but not too much, into chunks.
In a saucepan heat the olive oil in which you Saute fresh focus the onion, garlic and radicchio until they are wilted.
Add the rice and let it shine for a few minutes.
Pour the wine and let it evaporate.
Begin adding hot water little by little, so that the rice will absorb and do not boil it.
Season to taste with 2 nuts.
When the rice is cooked al dente, just before removing from heat, add the cream and pour good risotto.
Place hot in individual plates and sprinkle with plenty of grated Parmesan.
You must begin to eat it no more than 3 minutes after removing it from the fire.
Ingredients and dosing for 4 persons
- 300 g of rice for risotto
- 2 average funds of radicchio di treviso
- A few tablespoons of olive oil extra virgin
- 1 white onion sliced thin
- 3 cloves of garlic into chunks
- 2 dice
- 1/2 cup of dry white wine
- 2 tablespoons of cream
- Abundant of grated parmesan cheese