Risotto with Radicchio


Riso Valone Nano Mantovano 300 gr. 

Onions  1 

Garlic  1 clove 

Butter  50 gr. 

Dry white wine  2 dl. 

Broth  1 dl. 

Tardivo Chicory 400 gr. 

Parmigiano Reggiano extra 22 months  40 gr.

Salt: to taste



Slice the onion finely and sauté it in the butter until it is golden brown. Add the garlic clove as well. Cut the radicchio into small strips and add them to the pot. Cook until they are soft. Add the wine and let it evaporate, then the broth and when it starts boiling, add the rice. Add more broth if necessary and turn off the heat when the rice is still al dente. Stir in the grated Parmesan cheese and salt to taste. Let the risotto rest for a minute or two and serve.

Chef Tip's

Try it with Salsiccia Mantovana.
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