Risotto with Treviso radicchio is a typical dish of the Venetian tradition. The Treviso radicchio, with its characteristic red leaves and slightly bitter taste, pairs perfectly with the creaminess of the risotto. This dish is true comfort food, ideal for cold winter evenings.
The best radicchio is the long one with narrow leaves that are almost completely white
To be really good, it must have been very cold because this way the leaf has developed less and the flavor has remained more concentrated; the cultivation of this type of radicchio is unique
Sauté the onion and sausage in a saucepan with the oil
Add the radicchio previously cut into strips (crosswise), stir and let it stew for a few minutes (4/5)
Moisten with the wine and let it evaporate, add the rice, let it toast well and cook it by adding the broth a little at a time
Finally, stir in the butter, the grana, and a bit of fresh pepper
Serve by lightly sprinkling with parsley
Pan
Wooden Spoon
Italia, Veneto
| Energy (kcal) | 43.65 |
| Carbohydrates (g) | 6.39 |
| of which Sugars (g) | 0.17 |
| Fat (g) | 1.32 |
| of which Saturates (g) | 0.45 |
| Protein (g) | 1.89 |
| Fiber (g) | 0.24 |
| Sale (g) | 0.17 |
