Radicchio risotto
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Onion |
| 1 | Leek | |
| 400 | grams | Radicchio |
| 1⅝ | litre | Vegetable stock |
| 3 | tablespoons | Olive oil |
| 100 | grams | Butter |
| 400 | grams | Arborio; (risotto) rice |
| 50 | grams | Freshly grated parmesan cheese |
| 1 | teaspoon | Sugar |
| Salt and pepper | ||
Directions
Finely chop the onion and leek. Chop the radicchio into small pieces. Bring the stock to the boil and keep just below simmering point.
Heat the oil and butter in a medium saucepan. Add the onion and leek and cook until softened. Add the radicchio and stir until coated with butter.
Now add the rice and coat in butter, stirring well.
Add a ladle of stock and cook until the liquid has been absorbed. Continue adding the stock, stirring between each addition until the rice is tender but firm. This will take 20-30 minutes.
Add the parmesan cheese, sugar and season with salt and pepper to taste.
Serve immediately.
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