Risotto with Red Chicory Sauce – Salsiamo al Radicchio
Risotto with Red Chicory Sauce – Salsiamo al Radicchio
TYPOLOGY
First course
PREPARATION TIME
About 45 minutes
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Process
Risotto with Red Chicory Sauce - Salsiamo al Radicchio: follow Chef Nova's recipe and discover how to prepare this delectable first course.
- Chop the vegetables (celery and onion) into small pieces.
- Wash the carrots very well and then chop them.
- Now put all the chopped vegetables in a pot adding also some cold water.
- Bring it to a boil on a light flame and then leave to cook for 20 minutes. Do not add salt.
- Using a large pan, melt 60 g of butter.
- Mince the shallot and add it to the pan with the melted butter.
- Let the shallot dry until it becomes transparent.
- Add the rice, raise the flame and let it toast well.
- Now mix everything using a spoon, until the rice grains are toasted.
- Blend the rice with a small glass of dry white wine and let it evaporate.
- Lower the fire, the flame must be medium.
- Add some hot broth. It should be added a little at a time so that the risotto is neither too dry nor covered with liquid.
- Season with salt and pepper.
- Continuously stir your risotto until the rice grains are ready for creaming.
- Now add Red Chicory Sauce - Salsiamo al Radicchio, 50 g of butter and grated Parmesan cheese for creaming your risotto .
- While creaming, vigorously mix your risotto, through rotating and fast movements. In this way you will stimulate the release of starch by the rice grains, making your meal even more creamy.
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