Radicchio di treviso risotto with parmesan
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 65 | grams | Butter; (21/2oz) |
| 1 | medium | Red onion; finely chopped |
| 1 | Clove garlic; crushed | |
| 250 | grams | Risotto rice; (8oz) |
| 3 | Vegetable stock cubes made up with 1.5; (2 1/2 pints) water | |
| ; litres | ||
| 250 | millilitres | Sparkling wine; (optional) (8floz) |
| 15 | grams | Fresh thyme; finely chopped |
| 1 | 60 grams pac fresh grated parmesan | |
| Salt and freshly ground black pepper | ||
| 1 | tablespoon | Soft brown sugar |
| 1 | 200 gram pac radicchio de treviso; sliced | |
| Parmesan shavings for garnish; (optional) | ||
Directions
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.