A very good risotto with a slight bitter edge.....
Recipe posted by Community
RISOTTO AL RADICCHIO TREVISANO (RISOTTO WITH TREVISO RED CHICORY)
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Ingredients
Switch to Cup Measures- 300 grams risotto rice (carnaroli or arborio)
- 600 grams radicchio (di Trevsio aka treviso red chicory - finely cut into strips)
- 100 grams butter
- 100 grams bacon (cut into small pieces)
- 1 onion (finely sliced)
- 175 ml red wine
- 1 bunch fresh parsley (a small bunch, chopped)
- vegetable stock (or chicken stock)
- Parmesan cheese (grated)
- salt
- pepper
Method
- Put the onion in a heavy saucepan with half the butter and cook it until soft.
- Add the bacon, cook for a couple of minutes then add the red chicory and parsley. Season and cook at low-medium heat for about 20 minutes.
- In another pan melt the remaining butter, add the rice and stir until well coated with the butter. Cook, stirring with a wooden spoon until the rise is translucent and begins to stick to the bottom.
- Pour the read wine, let it evaporate the add a ladleful of hot stock. Let the rice absorb it before adding another one. Keep on adding the stock gradually, stirring the rice, to moderate heat until the rice is cooked.
- Add the red chicory, the parmesan, and stir the risotto until everything is well amalgamated.
- Serve at once, with some more Parmesan if liked
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