Radicchio risotto

Start by washing the radicchio thoroughly. Dry it and cut into strips. Set aside.

Finely slice the shallot after removing the skin and then fry it gently in a wide low-sided saucepan together with a little olive oil.

When the shallot has softened, transfer it to a saucer together with its cooking oil. In the same pan, toast the rice for a few minutes. Add the white wine and allow it to evaporate.  

Now add the previously cooked shallot to the rice. Continue cooking the rice while adding a ladle of boiling hot stock whenever it starts to look dry. 

When the rice is 3/4 done, add the radicchio previously cut into strips. Mix well and continue the process until the rice is cooked.

When the rice is ready, turn off the heat and add the butter cut into small cubes. Cover and leave to rest for one minute. At this point, add the grated Parmigiano Reggiano to “cream” the rice. Serve the radicchio risotto nice and hot. 

Useful tips and interesting facts

It is essential to toast the rice in order to seal the grain and ensure that your risotto remains “al dente”. In the final creaming phase – called mantecatura – add the butter straight from the fridge.  This is an important detail because it produces a delicious creaminess.  During the mantecatura, stir the rice vigorously before plating up. In this way, the starch will make your risotto deliciously smooth and satisfying.