Risotto with Radicchio

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Risotto with Radicchio
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in

Ingredients

for
4
For the risotto
2 shallots
50 grams butter
125 milliliters dry white wine
250 grams Arborio rice (such as Arborio, Ribe, Baldo depending on preference)
800 milliliters light Chicken broth
salt
freshly ground peppers
100 grams grated Parmesan
75 grams butter
1 sm head Radicchio
How healthy are the main ingredients?
RadicchioParmesanshallotsalt

Preparation steps

1.

Peel shallot and cut into small cubes. Heat 50 grams (approximately 3 tablespoons) butter in a pot until foamy and sauté the shallots until soft. Add the rice and stir, then deglaze with some wine. Pour in the remaining wine and cook until almost completely evaporated while stirring. 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. Season the risotto with salt and pepper and stir in the grated Parmesan cheese and 2/3 of the remaining butter.

2.

Trim radicchio, rinse, divide into leaves and cut into bite-sized pieces. Heat the rest of the butter in a pan and sear the radicchio briefly. Season with salt and pepper, and fold the radicchio into the risotto just before serving.

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