Risotto al radicchio (7)
Instructions
Wash, dry the chicory and cut it into strips.
Melt 50 g of butter in a pan and rosolarvi chopped garlic and radicchio.
When the radicchio is wilted add the rice and toast it then wet with wine and let it evaporate.
Bring the cooking rice by combining boiling broth a little at a time.
When cooked, stir the rice with a knob of butter and plenty of Parmesan.
Ingredients and dosing for 4 persons
- 350 g of rice
- 250 g of radicchio rosso
- 1 clove of garlic
- 50 g of butter
- 100 cl of broth
- Butter
- Red wine
- Abundant of grated parmesan cheese