Recipe Collection
Recipe Collection |
|
Recipe: Radicchio Di Treviso Risotto with Parmesan
Categories:
Yield: 4 servings
65 g Butter; (21/2oz)
1 md Red onion; finely chopped
1 Clove garlic; crushed
250 g Risotto rice; (8oz)
3 Vegetable stock cubes made
-- up with 1.5; (2 1/2
-- pints)
-- water
-- litres
250 ml Sparkling wine; (optional)
-- (8floz)
15 g Fresh thyme; finely chopped
1 60 grams pac fresh grated
-- parmesan
Salt and freshly ground
-- black pepper
1 tb Soft brown sugar
1 200 gram pac radicchio de
-- treviso; sliced
Parmesan shavings for
-- garnish; (optional)
Melt 40g (11/2oz) of the butter in a large heavy based pan. Fry the onion and garlic until transparent. Add the risotto rice and stir until well coated with butter.
When the rice starts to stick to the bottom of the pan, gradually add the stock, a ladle at a time, allowing the rice to gradually absorb the liquid and cook. Take care not to drown the rice. This will take 20-25 minutes.
Just before the end of the cooking time gradually add the wine, allowing the rice to absorb the liquid.
Stir in the thyme, parmesan and season to taste.
Meanwhile, melt the remaining butter in another pan and add the sugar and radicchio, stir frequently for 1-2 minutes allowing the radicchio to cook gently. Gently fold into the risotto.
Serve piled onto warmed plates and top with plenty of parmesan shavings.
Converted by MC_Buster.
NOTES : The caramelised Radicchio compliments the creamy risotto.Serve with chilled sparkling wine and plenty of fresh parmesan.
Converted by MM_Buster v2.0l.
|
None yet posted - you can be the first! |
|
(All fields except email are required) [ Comment Policy ]
|