Radicchio Risotto with Basil
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 426 kcal | (20 %) | ||
| Protein | 11.1 g | (11 %) | ||
| Fat | 24.8 g | (21 %) | ||
| Carbohydrates | 40 g | (27 %) |
Ingredients
- Ingredients
- 1 onion
- 1 garlic clove
- 80 grams butter
- 200 grams Arborio rice
- 100 milliliters dry white wine
- 500 milliliters Chicken broth
- salt
- peppers
- 1 Radicchio
- Basil
- 50 grams Parmesan
- 40 grams pecorino romano
Preparation steps
Peel onion and garlic and chop finely. Bring broth to a boil in a small pot, then reduce heat and keep warm. Heat 50 grams (approximately 1/4 cup) of butter in a pot over medium heat and saute onion and garlic until translucent. Add the rice and stir briefly. Add white wine and cook, stirring, until evaporated. Ladle in about 150 ml (approximately 3/4 cup) of hot broth and cook, stirring frequently, until almost all liquid is absorbed. Continue to add broth in this manner and cook until rice is al dente, about 20 minutes, stirring frequently.
Rinse the radicchio and cut into fine strips. Cut basil leaves into strips. Finely grate the Parmesan and coarsely grate the Pecorino.
Stir the remaining butter and the Parmesan into the risotto. Season with salt and pepper. Stir in the radicchio and basil. Place the risotto under the broiler and brown the top for 3 to 5 minutes, watching carefully. Serve garnished with Pecorino.
