RISOTTO WITH RADICCHIO AND ASIAGO CHEESE
FOR 4 PERSONS
ingredients
320g Carnaroli rice
640g Water with ½ Vegetable stock-cube
150g Trevisano radicchio
80g Red wine
80 g Butter
80g Asiago-type cheese
30g Chopped parsley
30g Extra virgin olive oil
30g Chopped onion
Pepper and salt to taste
Recipes realized with Chef Edoardo Spinelli in collaboration with Riseria RISO GRAZIA
preparation
- Use a pan to brown the onion with the oil
- Add the radicchio and cook over high heat for 3 minutes
- Simmer with the wine and season with salt and pepper
- Use a saucepan to toast the rice, add the radicchio and cook by adding the water and the vegetable cube
- Once cooked al dente, turn off the heat and stir in the butter and Asiago cheese
- Leave to rest for 3 minutes and serve