Risotto with Radicchio di Treviso is a typical dish of the Venetian tradition. Radicchio di Treviso, with its characteristic red leaves and slightly bitter flavor, pairs perfectly with the creaminess of the risotto. This dish is a true comfort food, ideal for cold winter evenings.
The best radicchio is the long type with a narrow leaf that is almost completely white
To be truly good there must have been a lot of cold because this way the leaf develops less and the flavor remains more concentrated; the cultivation of this type of radicchio is unusual
Sauté the onion and the sausage in a pan 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, toast it well and cook it, adding the broth a little at a time
Finally, finish by stirring in the butter, Grana cheese and a little freshly ground pepper
Serve sprinkled lightly 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 |
