Risotto alla trevigiana
Instructions
Clean the radicchio, wash, drain them well and then cut into thin strips.
Put in a pan with oil and the finely chopped onion; Once dried, add the radicchio.
When you pour the flavored rice, let it toast for a few minutes, stirring, then continue cooking, basting with wine then add the broth needed, a ladleful at a time.
When cooked add the butter and the Parmesan.
Ingredients and dosing for 4 persons
- 350 g of carnaroli rice
- 1 onion
- 1 head of radicchio
- 100 cl of vegetable broth
- 1 glass of pinot sparkling wine
- 4 tablespoons of olive oil
- 1 walnut butter
- 3 tablespoons of grated parmesan cheese