Risotto with Radicchio di Treviso is a typical dish of Venetian cuisine. Its deep red color and slightly bitter taste make this risotto an explosion of flavors.
Chop the garlic and shallot
Sauté them for 2-3 minutes over moderate heat in a saucepan with a small piece of butter melted beforehand
Add the rice, stir it and toast it for a couple of minutes
Season sparingly with salt
Deglaze with the white wine and reduce the liquid by half by simmering gently
Add enough boiling broth to cover and continue cooking over moderate heat for 15 minutes, adding the rest of the broth gradually
When the rice is al dente, add the Radicchio di Treviso cut into thin strips, increase the heat for a few moments and then remove the pan from the stove
Stir in half of the grated Grana cheese and the butter, and serve with the remaining grated Grana cheese
Pan
Wooden spoon
Pot
Italia, Veneto
| Energy (kcal) | 53.51 |
| Carbohydrates (g) | 3.89 |
| of which Sugars (g) | 0.29 |
| Fat (g) | 2.78 |
| of which Saturates (g) | 1.54 |
| Protein (g) | 1.69 |
| Fiber (g) | 0.29 |
| Sale (g) | 0.15 |
