Risotto with Radicchio from Maserà
A fantastic first course, and if I, as a Sicilian, tell you that, you must believe me.
I didn’t know this vegetable, and calling it a vegetable seems almost insulting to me, this splendid creation of nature, the rose of Maserà, lends itself well to many recipes. I didn’t know it, but today going to the market, its appearance pleasantly intrigued me. So I said to myself what is it? and especially how to cook it? I tasted its leaves raw, and this recipe came to mind which I hope you will enjoy.
Moreover, I preferred to use apple and spreadable cheese, to make this dish lighter.
Bimby and pot recipe.

thought for you:

Cost: Very economical
Rest time: 2 Minutes
Preparation time: 10 Minutes
Portions: 3
Cooking methods: Boiling, Cooking with kitchen robot
Cuisine: Italian
Seasonality: Autumn, Winter, and Spring

526.34 Kcal

calories per serving

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Energy 526.34 (Kcal)
Carbohydrates 55.87 (g) of which sugars 5.70 (g)
Proteins 10.92 (g)
Fat 27.59 (g) of which saturated 1.03 (g)of which unsaturated 0.28 (g)
Fibers 2.72 (g)
Sodium 625.18 (mg)

Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

1 oz onion (red)
2 tbsps extra virgin olive oil
3.5 oz radicchio (Maserà)
1 cup Carnaroli rice (14-minute cooking)
2 tbsps red wine (lambrusco)
1 cup apple
1.7 cups water
1 tsp broth cube (vegetable)
7 oz fresh spreadable cheese
Half tsp salt
1 pinch pepper

Risotto with Radicchio from Maserà

Tools

Cutting board
Knife
Spatula
1 Pan
3 Plates

Preparation of Risotto with Radicchio from Maserà

Bimby recipe

Wash, and strip the radicchio, take the amount needed for the recipe, and…
Cut it into strips.
Peel and coarsely chop the onion, while the apple should be peeled only when needed, the spreadable cheese should be taken out of the fridge now.
Put the coarsely chopped onion in the mixing bowl, run for 5 seconds, speed 7, then gather with the spatula and…
Pour the evo oil in the mixing bowl, and, let it sauté for 3 minutes at 248°F, speed 1.
It’s time to add the rice, and let it toast for 3 minutes, 248°F counterclockwise, speed 1 without the measuring cup, so it doesn’t collect moisture.
Now you can add the red wine, I preferred Lambrusco, and let it evaporate for 1 minute at 212°F counterclockwise, speed 1 without the measuring cup.
Add the radicchio, water at room temperature and, either a scant teaspoon of salt or a teaspoon of Bimby vegetable broth; be careful, if you use another type of broth cube, put less, and, adjust the seasoning afterwards.
Cook for 12 minutes at 212°F counterclockwise, speed 1. Cover with the basket or splash guard on top.
Meanwhile, peel the apple and dice it.
Once the time is up, add the spreadable cheese to the risotto, and the apple, and let it go for 2 minutes at 212°F counterclockwise speed 1 with the basket or splash guard on top.
At this point, I preferred to let the risotto rest in the mixing bowl for about 2 minutes.
Finally, I plated it with a grind of pepper on top.
Here is my Risotto with Radicchio from Maserà with Bimby
Wash, and strip the radicchio, take the amount needed for the recipe, and slice it into strips
in a pot or pan with high edges
Sauté the chopped onion with evo oil. Once browned, add the rice. And let it brown
deglaze with wine and let it evaporate. Now add the radicchio and a little broth. Adding more as it dries.
when 2 minutes are left to the end of cooking, add the diced apple. Finish cooking and…
finally add the Philadelphia.
Stir, adjust with salt and pepper, and serve. The risotto with Masera radicchio and apple is served.