Risotto with radicchio and sole
Instructions
Chop the onion, soffriggetela in 2 tablespoons of olive oil and 20 g butter; pour the rice, let it toast, sprinkle with the wine and cook basting with hot broth.
Add salt, pepper and a 5 minutes add the artichokes into wedges, cooked separately in 10 g butter with salt and pepper, and shredded radicchio.
Apart from Cook in oil and butter remained the sole fillets slapstick.
Serve with risotto, nicely warm.
Ingredients and dosing for 4 persons
- 280 g of rice
- 6 sole fillets
- 2 artichokes
- 1 onion
- 1 head of radicchio
- 100 cl of broth
- 50 g of butter
- 4 tablespoons of olive oil
- 1 sprig of rosemary
- Some leaves of sage
- White flour
- 1 glass dry white wine
- Salt
- Pepper