Easy radicchio risotto
INGREDIENTS
- 3/4 cup (180 g) Carnaroli rice
- 2 cups (200 g) radicchio, chopped
- 1/2 cup (120 ml) red wine
- 1/2 white onion, finely chopped
- 1/4 cup (60 g) butter, divided
- 4 + 1/4 cups (1 l) vegetable broth, kept warm
- 2 tablespoons (12 g) Grana Padano DOP, grated
- 1 small bunch fresh thyme
- Salt, to taste
- Black pepper, to taste
INSTRUCTIONS
- Keep the vegetable broth warm in a pot. Wash and cut the radicchio into thin strips, setting aside a handful for garnish.
- In a pan, melt 2 tablespoons (20 g) of butter and sauté the radicchio with salt and pepper until softened. Set aside.
- In a separate pot, melt another 2 tablespoons (20 g) of butter and add the chopped onion. Cook until softened, stirring frequently.
- Add the rice to the pot and toast it for a few minutes, stirring.
- Pour in the red wine and let the alcohol evaporate.
- Begin adding the warm vegetable broth, a little at a time, just enough to cover the rice. Continue adding more as needed until the rice is fully cooked.
- Toward the end of cooking, stir in the sautéed radicchio.
- Remove from heat and mix in the remaining 2 tablespoons (20 g) of butter, grated Grana Padano, and fresh thyme.
- Serve the radicchio risotto hot, garnished with the reserved fresh radicchio.
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