Radicchio and Stracchino Risotto, a creamy and delicious first course, very tasty, slightly different from the previous version on the blog.

As with all risottos, we’ll start with a basic preparation to make it, namely the broth, in my case vegetable, with celery, potato, carrot, and onion.

Once the broth is made and all the ingredients are prepared, we are ready to make the risotto, with a bit of patience.

Indeed, you need to dedicate yourself to its preparation with a bit of patience.

When adding the broth, we must wait for it to be completely absorbed before adding the next ladle.

A fundamental tip for making a good risotto is to use hot broth.

If you love risottos, here below I leave you my favorites.

Difficulty: Easy
Cost: Economic
Preparation time: 20 Minutes
Portions: 4 servings
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Winter, Spring

Ingredients

1 carrot
1 onion
1 potato
2 stalks celery
8 g coarse salt
2 l water
300 g Roma rice
200 g radicchio
1 glass white wine
Half red onion
250 g stracchino
to taste cheese (grated)
30 g butter

Tools

3 Pots
1 Peeler
1 Knife
1 Cutting board
1 Bowl
1 Pan
1 Spoon

Steps

To make Radicchio and Stracchino Risotto, let’s prepare a good broth.
Clean the chosen vegetables, peel the potato, carrot, and onion, remove the filaments from the celery, rinse well under cold running water, and immerse in a pot with plenty of salted water.
Bring to a boil and cook for 30 minutes on low heat.
Clean the radicchio.
Remove the outer leaves, halve it, cut around the central core carefully and extract it.
Cut each half of the radicchio into strips and let it rest for 30 minutes in a bowl with cold water.
Peel half an onion and chop it into very small cubes.
In a large saucepan, melt the butter and add the onion, cooking it on low heat for 5 minutes until it becomes translucent. This will make it more digestible.
Add the rice and toast it for a minute.
Deglaze with white wine until the alcohol evaporates.
Add the drained radicchio and mix well.
At this point, start pouring a generous ladle of hot broth at a time.
Make sure to let it absorb well before adding the next one.
Continue until the rice, which will remain well separated, is cooked.
Stir frequently.
Turn off the heat, add the stracchino in chunks, and mix well.
Serve the dish hot, perhaps accompanied by grated cheese.