The risotto with radicchio is a simple risotto to prepare, it is a typical first course of Venetian cuisine, now widespread and appreciated throughout Italy, comfortable, delicious, but above all very simple to prepare.

Servings: 4

INGREDIENTS:

350 g. Carnaroli rice
1 red radicchio
80 g Taleggio or Parmigiano Reggiano
2 Tablespoons of extra virgin olive oil
40 gr Butter
1 Red onion
1 l Vegetable broth
Half a glassWhite wine
Salt

PREPARATION:

First we prepare the vegetable broth ①.

Finely chop 1/3 of the red onion ②, and brown it with 20 grams of butter until it reaches a golden color. Add the rice, toast it over medium heat, stirring with the spoon for 1 minute. Add the white wine and let it evaporate the alcohol ③.

Add the red radicchio ④, previously washed, cut into small pieces and deprived of the hardest ends (use the tender and fresh leaves)⑤, and add a stir of broth ⑥, stir and bring to a boil.
Stir and slowly add the hot broth, you will see that the red radicchio will turn into a darker color, giving the risotto a pink color. Add as much broth as the rice requires (it must always be moist, but do not float in water).

When the risotto is cooked al dente, turn off the heat, add the rest of the butter and stir for a minute, add the cheese and stir again until you have a creamy risotto.

Bring to the table and serve.