A classic that is always trendy (or maybe not … but who cares!)
I like radicchio chicory a lot and cooked so much! I cook it for savory pies, dumplings, pasta, rolls… how could I not put it in risotto?
Come on, this is an easy easy recipe, excellent and very colored.
SERVES 4 PEOPLE
READYO IN 30′
1 red chicory ball
1 teaspoon onion
2 tablespoons extra virgin olive oil
9 oz Carnaroli rice
¼ glas red wine
1 US quart vegetable broth
vegetable bouillon cube if necessary
1 teaspoon butter
1 tablespoon Parmigiano cheese
STEP 1: COOK CHICORY
Place it in a pan with oinon and oil and cook for 5-10 minutes.
STEP 2: COOK RISOTTO
Add the rice and toast it.
Add the white wine, and stir continually over medium heat until it is absorbed. Add a ladle of broth and cook over medium heat (it must boil) for 15-20 minutes, occasionally adding a ladle of broth (or whenever the rice tends to dry) and vegetable buoillon cube.
Before turning the fire off taste the risotto to check the flavor and if necessary add more vegetable stock powder.
STEP 3: MAKE IT CREAMY
Turn the heat off and add butter and Parmigiano cheese, mix and serve.
#getBready & enjoy your meal