A delicate, gluten-free first course, late radicchio and goat cheese risotto. Prepared with classic organic Vialone Nano rice, creamed with fresh goat cheese and finished with hulled hemp seeds.
I often use hulled hemp seeds (Cannabis sativa) in cooking; they have a delicate hazelnut flavor and are rich in vitamins, especially vitamin E, and mineral salts such as magnesium, potassium, calcium, phosphorus, sodium, iron and zinc.
The green leaves I added at the end are shiso, a Japanese basil, also called perilla, widely used in macrobiotic cuisine for its properties. Rich in omega-3 and -6 and linoleic acid.
Since it’s considered a superfood, it’s best used raw in salads; it has notes of anise, lemon balm, clove, citrus, basil and cinnamon.
It’s not easy to find fresh shiso; I grew a small plant that I’m proud of.
If you also love risottos and want to see some variations, here they are:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 15 Minutes
- Portions: 4 persone
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for Late Radicchio and Goat Cheese Risotto
- 1 3/8 cups Vialone Nano rice (organic)
- 1 shallot
- 2 tbsp extra virgin olive oil
- 2 heads Treviso red radicchio IGP, late variety
- aromatic herbs
- 1 clove garlic
- 3 cups vegetable broth
- 2 oz goat cheese
- lemon juice
- 1 tbsp hemp seeds (hulled)
- 2 leaves shiso (or parsley)
Steps to prepare the late radicchio and goat cheese risotto
Cut the radicchio heads into pieces after discarding the base. Wash them well and cook in a pan with one garlic clove, salt, pepper and a pinch of aromatic herbs for about 10 minutes with the lid on, taking great care they do not stick; otherwise they will become bitter.
Heat the vegetable broth.
In another pan pour one tablespoon of extra virgin olive oil and one chopped shallot; let it sweat for a few minutes. Move it to a bowl and dry-toast the rice for a few minutes. Combine the rice and shallot and sauté to flavor. Add the cooked late radicchio as well and mix to combine.
Pour in the broth one ladle at a time, letting it be absorbed before adding more. Cook the rice to doneness, adjust salt and turn off the heat. Leave your risotto nice and creamy.
With the heat off, add the goat cheese and stir well to cream it in, adding a few drops of lemon juice.
Serve with a sprinkle of hulled hemp seeds and a shiso leaf or chopped parsley.
Tips from Timo e Lenticchie
The late radicchio and goat cheese risotto is best just prepared; if you have leftovers, store them in the refrigerator until the next day. You can also use semi-wholegrain rice as in the semi-wholegrain risotto with artichokes and shiitake or wholegrain rice as in the wholegrain chestnut risotto.
