Foto archivio Consorzio Tutela Radicchio di Treviso

Risotto with Treviso radicchio (PGI)



Risotto with Treviso radicchio (PGI)

Ingredients for 5/6 people

  • 400g risotto rice
  • 3 sausages
  • 1 onion
  • 3 heads of Treviso red radicchio tardivo (PGI)
  • 1 glass of dry white wine
  • 1 clove of garlic
  • 2 dabs of butter
  • salt and pepper, to taste
  • 30g grated grana padano cheese
  • vegetable broth
  • extra-virgin olive oil


Preparation

Make the vegetable broth and keep heated. Wash and finely chop the radicchio.
Chop the onion and leave it to brown lightly in a large frying pan together with a drizzle of extra-virgin olive oil. Add the radicchio with the chopped sausage. Pour the rice into the pan and toast lightly. Blend with the white wine. As soon as the wine has evaporated, add a couple of ladles of hot broth and continue cooking; add broth and stir often. Salt and pepper to taste. Finish cooking (about 18 minutes for al dente firmness), turn off the heat and "cream" with the butter and grated parmesan.

(recipe by www.ortoveneto.it)