Risotto with radicchio di treviso
Instructions
Mince the garlic and shallots.
Let them cook for 2-3 minutes on medium heat in a saucepan with a bit of butter previously did melt.
Add the rice, mix it and let it cook a couple of minutes.
Add salt sparingly.
Wet with white wine and reduce the liquid by half, causing it to simmer slightly.
Cover flush with boiling broth and continue cooking at medium heat for 15 minutes, adding as the rest of the broth.
When the rice is cooked al dente, add the radicchio cut into strips, turn up the flame for a few seconds and then remove the Pan from the stove.
Stir with half the parmesan and butter and serve with the remaining Parmesan cheese.
Ingredients and dosing for 4 persons
- 1 shallot
- 1/2 clove of garlic
- 30 g of butter
- 320 g of rice
- Salt
- 20 cl of white wine
- 100 cl of broth
- 400 g of radicchio di treviso
- 40 g of grated parmesan cheese
- 20 g of butter flakes