Springtime is already in calendar, but cold and foggy evenings still don’t want to give up. It’s when I like to cook, especcialy risotto that warms up perfectly, especially with tasty radicchio. About this vegetable I have already mentioned In one of one recepis – Radicchio – a red inspiration, so you can choose now between vegetarian version and not and decise which one you prefere.
Risotto with radicchio
Serves: 4 – 5
1 round radicchio
½ tea cup red wine
2 tea cups rise (short grain if possibile)
750 ml of stock
200 g freshly grated Parmezan cheese
½ tea cup butter
3 tablespoon olive oil (not extra vergine)
Salt to taste
Served with: red dry wine Merlot type
At the beginning you need towash and cut radicchio. In another pot prepare the stock. Heat olive oil and the half portion of butter in a large saucepan. Now add pumpkin and fry it on a low fire under the cover until it is almost tender. Then poor rise, fry it for 2 minutes. As it cooks keep stirring it so rice doesn’t stick to the bottom of the pan. Add wine, mix it well and wait until absorbed. Poor one ladle of stock, continue stirring until absorbed and repeat this operation until the rise is fully cooked. Add some salt. At the end take the saucepan off the heat, add left butter, stir it and wait for about 2 minutes before serving. The Parmesan cheese you can add directly to the dish or sprinkle on your plate. And voila’, you can enjoy nicy red plate in only 20-25 minutes!