I remember back when the risotto with radicchio surprised . I'm not even past many years but has since lost all his air of novelty, even now can be counted among the classics. But at some point leave the variations on the theme and I am sure that almost every chef has his favorite version. This is my light because I think the smoked smoked cheese blends beautifully with the bitterness of the radicchio ...
Ingredients - for 4 people
1 tablespoon extra virgin olive oil 1 onion
400g of rice (superfine Arborio or Carnaroli)
salt and pepper 1 glass of wine Red
1 liter of broth
2 heads of radicchio
130g smoked cheese Smoked
In a heavy-bottomed pot to make the onion with oil. Add the rice and toast for a few minutes seasoning with salt and pepper. Pour the red wine. When this has been absorbed by the rice started to add the broth little by little. Cook, stirring often.
Meanwhile, wash the radicchio and cut it into pieces about 3cm. Five minutes before the rice is cooked, add the radicchio and cook. In my opinion, the radicchio is little more than dry, to maintain a bit 'to preserve the crispness and especially bitter taste. When the rice is ready Remove from heat, stir in the grated smoked cheese that you will advance. Cover and let sit for a few minutes before serving.
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