Pink risotto with radicchio and red wine
4 servings
30 minutes
Pink risotto with radicchio and red wine is an exquisite Italian dish that combines the creaminess of texture with the slight bitterness of radicchio. This dish originated in Northern Italy, where radicchio is a popular ingredient in local cuisine. Dry red wine gives the risotto a rich color and deep aroma, while parmesan and butter make it especially velvety. Perfect for a romantic dinner or festive table, it pairs well with meat dishes and the same type of wine used in its preparation. A magnificent choice for lovers of Italian gastronomy!
1
In a small pot, bring the vegetable broth to a boil. Reduce the heat and keep it hot.
- Vegetable broth: 3.5 glasss
2
Heat olive oil in a deep skillet over medium heat, add finely chopped shallot and sauté for 3 minutes until golden. Then add thinly sliced radicchio and cook for 2 minutes. Add rice and stir for 1 minute.
- Olive oil: 1 tablespoon
- Shallot: 20 g
- Radicchio: 1 bunch
- Arborio rice: 1 glass
3
Pour in the wine and stir until it evaporates, about 4 minutes. Then add a cup of broth, set to medium heat, and cook while stirring constantly until it evaporates. Continue this by adding 0.5 cups of broth until the rice is soft and the consistency is creamy, about 25 minutes. Remove from heat.
- Dry red wine: 0.5 glass
- Vegetable broth: 3.5 glasss
4
Mix cheese and butter into the risotto and stir until smooth. Season with salt and pepper and serve.
- Grated Parmesan cheese: 40 g
- Butter: 2 tablespoons
