ItalianCookingForum.net
<click here to go back to recipes
● Radicchio Rosso di Treviso and Amarone Risotto
1⁄4 cup extra-virgin olive oil
1 medium onion, diced
1 clove garlic, minced
1 head radicchio rosso di Treviso, julienned
3 cups Carnaroli or Vialone Nano rice
2⁄3 cup Amarone
8 cups beef broth, heated
salt and freshly ground pepper
1⁄2 cup Grana Padano, freshly grated
In a deep skillet over medium heat, warm the olive oil. Add the onions and garlic and cook until just golden, then add the radicchio and stir. Add the rice and toast for 3 minutes. Deglaze with the wine and cook until the wine evaporates. Add the broth in 1⁄2-cup increments, allowing each addition to be absorbed before adding more. (You may not need all of the broth.) Continue to cook, stirring, until the rice is tender and creamy, about 20 minutes. Turn off the heat, season with salt and pepper and stir in the Grana. Mix well to combine and serve immediately. ● Serves 6 to 8
