Servings:
4
Prep time:
25
Cooking time:
5
INGREDIENTS
- - 320 g of superfine rice for risotto
- - 2 heads of radicchio
- - 120 g of soft cheese
- - 2 tablespoons grated Parmesan cheese
- - 1 red onion
- - 2 tablespoons pistachios
- - 1.20 liter of vegetable stock
- - ½ glass of red wine
- - butter
- - Oil
- - salt
- - pepper
INSTRUCTIONS
- Coarsely chop the pistachios and toast them briefly in a pan without adding fat.
- Finely chop the onion; trim and coarsely chop the radicchio.
- Sauté gently the onion together with 2 tablespoons of oil in a frying pan with high sides. Increase the heat and then add the radicchio, continue for 5 minutes, pour the wine and let it evaporate. Continue cooking until the radicchio begins to wilt. Add salt and pepper and remove from heat.
- Melt a piece of butter in a pan with high sides, add the rice and toast until they take a translucent appearance and will start to make friction with the bottom. Pour 1 to 2 ladles of broth previously brought to a boil and stir until it is completely absorbed. Pour another ladle of broth and continue cooking as a normal risotto for about 8 minutes. Add at this point the cooked radicchio and go for another 8-10 minutes (depending on the variety of rice).
- Remove from the heat, immediately add the soft cheese cutted into pieces and Parmesan, stirring for a minute. Spread the risotto in the dishes dusting with chopped roasted pistachios.
