Risotto with radicchio and walnuts
A risotto for gourmets is the one suggested by Venetian cuisine: "radicchio risotto with walnuts". We are well acquainted with the tradition of radicchio in Veneto cuisine and that of rice, especially risottos, throughout the northern region.
Servings: 4 persone
Ingredients
- 300 gr Rice
- 200 gr Radicchio red
- 50 gr Walnut halves
- 60 gr Butter
- 1/2 nr Onion
- 2 dl White Wine
- 1 litro Broth
- 50 gr Grana Padano grated
- qb Salt
- qb Pepper
Instructions
- Bring the broth to a boil in a pot.
- Peel and finely chop the onion.
- Clean and wash the radicchio. Blanch for half a minute in salted water, drain and cut into pieces.
- Blanch the walnut halves for half a minute in water. Drain, peel, and break into pieces.
- In a saucepan, sauté half an onion with 30 grams of butter.
- Add the rice and radicchio and cook for a few minutes to flavor.
- Add the white wine and let it evaporate.
- Cook the rice, adding broth as needed.
- Halfway through cooking, add the walnut halves.
- When the rice is al dente, add the remaining butter and cheese. Season with salt and pepper to taste.
- Serve the risotto on a serving plate, garnished with radicchio leaves and walnut halves.
Notes
If using fresh walnuts, add them only at the end of cooking.