A refined recipe with an intense and balanced flavor. Typical of the autumn period, this risotto convinces even the most demanding guests.
250 g of Carnaroli rice
200 g of early Treviso red radicchio
30 g of butter
40 g of grated Parmesan cheese
1 liter of vegetable broth
Start preparing the Treviso red radicchio risotto by peeling the radicchio and leafing through it. Wash the leaves under running water and dry them well, then cut them into strips. Melt 20 g of butter in a saucepan, add the chopped shallot and let it simmer gently for a few minutes together with a ladle of broth.
Add the rice and toast it in the sauce for two minutes, then add the radicchio and mix well.
Now cook the risotto adding a ladle of broth at a time, as the previous one is absorbed.
When the cooking is almost done and the rice is al dente (it will take about 15 minutes), add salt and turn off the heat. Add the remaining butter, Parmesan and a sprinkling of freshly ground pepper.
Make this recipe using:
Il burro Polenghi è stato il primo burro italiano ad arrivare a Londra, più di 100 ani fa. Sempre con la stessa passione ogni giorno scegliamo le migliori panne fresche per trasformarle in un burro unico, morbido e di alta qualità.