Radicchio and Monte Veronese Risotto is a typical dish of the Venetian culinary tradition.
It is made using Carnaroli or Vialone Nano rice, finely chopped radicchio, and Monte Veronese, a semi-hard cheese with a delicate flavor that I personally love.
The Radicchio and Monte Veronese Risotto is a tasty and flavorful dish, absolutely worth trying!
- Difficulty: Easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 cup Vialone Nano rice
- 3 1/3 cups vegetable broth
- to taste olive oil
- 1/2 yellow onion
- 1 head radicchio rosso di Treviso IGP, tardivo
- 1 tbsp butter
- 3 oz Monte Veronese
Steps
Prepare a pot of vegetable broth or bouillon to your taste and keep it boiling.
Clean the radicchio by removing the outer leaves, cut it in half and then into strips.
Soak it in water for about ten minutes then drain it well.In another pot, sauté the chopped onion in olive oil, then add the radicchio and let it wilt over low heat for a couple of minutes.
Now raise the heat and add the rice, let it toast for 2-3 minutes, stirring often, then start adding the broth a little at a time, waiting for it to be absorbed before adding more, and cook stirring often.
Meanwhile, cut the cheese into small cubes.Once cooked, turn off the heat and stir in a tablespoon of butter and the Monte Veronese cubes.
Serve immediately.
👉If you tried my recipe, let me know in the comments and especially let me know if you liked it!!
👉 Follow me on Instagram to stay updated on new recipes and many other sweet ideas!!
