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Risotto al radicchio rosso
Risotto with red radicchio
Preparation info
- Serves
6
- Difficulty
Easy
Appears in
By Tessa Kiros
Published 2003
Radicchio has a very definite and almost bitter, yet pleasant taste. Mixed with the butter and Parmesan cheese in the risotto, it acquires a mildly sweeter taste. This makes a lovely pale burgundy risotto, and would beautifully precede roast pork, quail or any game.
Ingredients
1.5 litres 6 cups 400 g 14
Method
Heat the stock in a saucepan on the stovetop. Trim the radicchio of its tough stalk and any tough or damaged outer leaves and discard. Wash the leaves and cut into thin strips.
Heat the olive oil in a separate heavy-bottomed saucepan suitable for making the risotto. Add the onion and sauté on a medium heat until it has softened. Add most of the radicchio, leaving a small handful aside t