Risotto with Red Chicory Sauce – Salsiamo al Radicchio

Risotto with Red Chicory Sauce – Salsiamo al Radicchio


First course


About 45 minutes

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  1. Chop the vegetables (celery and onion) into small pieces.
  2. Wash the carrots very well and then chop them.
  3. Now put  all the chopped vegetables in a pot adding also some cold water.
  4. Bring it to a boil on a light flame and then leave to cook  for 20 minutes. Do not add salt.
  5. Using a large pan, melt 60 g of butter.
  6. Mince the shallot and add it to the pan with the melted butter.
  7. Let the shallot dry  until it becomes transparent.
  8. Add the rice, raise the flame and let it toast well.
  9. Now mix everything using a spoon, until the rice grains are toasted.
  10. Blend the rice with a small glass of dry white wine and let it evaporate.
  11. Lower the fire, the flame must be medium.
  12. 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.
  13. Season with salt and pepper.
  14. Continuously stir  your risotto until the rice grains are ready for creaming.
  15. Now add Red Chicory Sauce - Salsiamo al Radicchio, 50 g of butter and grated Parmesan cheese for creaming  your risotto .
  16. 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.
Your  risotto with radicchio is now  ready to be served. Enjoy your meal!

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