Today I prepared the classic radicchio risotto. On the blog, you’ll find the version Creamy Radicchio Risotto with Gorgonzola but today I was in a hurry and had very few ingredients at home. The result was still as good as always. In fact, I found it very light. However, if you prefer, you can add the cheese you like best. This time I’ll pass.
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- Difficulty: Very Easy
- Cost: Very Affordable
- Rest time: 5 Minutes
- Preparation time: 5 Minutes
- Portions: 3
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 radicchio
- 1/2 white onion
- 1 1/4 cups parboiled rice
- 1/4 cup white wine
- 1 clove garlic
- to taste oil and salt
- 4 cups vegetable broth
Tools
- Casserole
- Ladle
- Small Pot
Steps
Wash the radicchio well, cut it into strips and cook it for 5 minutes with the chopped garlic and onion. Meanwhile, prepare the hot broth.
Add the rice, season with salt, and toast.
Deglaze with white wine and continue cooking for the time indicated on the package, occasionally moistening with the hot broth and stirring.
Serve hot.
