Risotto with radicchio and caciotta of sheep


Nordic risotto


recipe given by our chef at .

ricetta immagine

Ingredients

500 g rice Vialone
500 g radicchio (red chicory)
200 g caciotta of  Roman sheep
100 ml extra virgin olive oil
200 ml red wine
1 clove of garlic
salt
2 l vegetable broth



These ingredients are able to feed:  6persons

Procedure

Cut the radicchio into julienne strips and wash them, fry the garlic in 50 ml of oil and, when it is quite browned, add the radicchio. Let it cook a bit, add 100 ml of red wine, add salt to your taste and cook the radicchio .

In a saucepan, toast the rice (we chose the Vialone) with 50 ml of oil, pour 100 ml of red wine and add the hot vegetable stock to cover.

Cook and when the broth will be completely absorbed, add the red chicory (radicchio) and other cooked vegetable broth.

Cook the rice with adding more broth as it dries, when the rice is al dente stir in caciotta sheep flakes and serve.



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