Risotto al radicchio di treviso
Instructions
The best chicory is that along with narrow-leaf almost totally white.
To be really good must have been very cold because the leaf grew less and flavor was most concentrated, such cultivation of chicory is singular.
Sauté in a pan with oil, onion and sausage.
Add the radicchio cut into strips previously (), stir and let simmer for a few minutes (4/5).
Add the wine and let it evaporate, add the rice, let it croccare well and cook it by adding the broth a little at a time.
Finally stir in the parmesan and butter a bit fresh pepper.
Serve sprinkling lightly with parsley.
Ingredients and dosing for 4 persons
- 650 g of broth
- 320 g of vialone nano
- 50 g of sausage (optional)
- Chopped onion
- 1/2 cup of red wine
- Butter
- Grana
- Olive oil
- Little of chopped parsley
- 180 g of radicchio di treviso