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Risotto Al Radicchio Trevisano (Risotto With Treviso Red Chicory)

A community recipe by Community

Not tested or verified by Nigella.com

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Introduction

A very good risotto with a slight bitter edge.....

Ingredients

Serves: 4

Metric Cups

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 millilitres red wine
1 bunch fresh parsley (a small bunch, chopped)
vegetable stock (or chicken stock)
Parmesan cheese (grated)
salt
pepper

11 ounces risotto rice (carnaroli or arborio)
21 ounces radicchio (di Trevsio aka treviso red chicory - finely cut into strips)
4 ounces butter
4 ounces bacon (cut into small pieces)
1 onion (finely sliced)
6⅛ fluid ounces red wine
1 bunch fresh parsley (a small bunch, chopped)
vegetable broth (or chicken stock)
Parmesan cheese (grated)
salt
pepper

Method

Risotto Al Radicchio Trevisano (Risotto With Treviso Red Chicory) is a community recipe submitted by Community and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

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

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.

Add the red chicory, the parmesan, and stir the risotto until everything is well amalgamated.

Serve at once, with some more Parmesan if liked