Risotto alla Trevigiana
Risotto with radicchio and speck or risotto alla trevigiana is a first course easy to prepare, creamy and really tasty, suitable for any occasion! Risotto with radicchio and speck is a typical recipe of Treviso cuisine. Friends gourmets as always welcome back to my kitchen, for you today a tasty risotto prepared using red radicchio and tasty speck in strips.
I recently discovered radicchio to tell the truth and I'm having fun slowly trying various recipes and combinations, this is the turn of the classic and timeless risotto that you can make lighter by eliminating the use of butter and cheese but for final creaming. It will be equally delicious and you will feel the taste of radicchio better.
A first course as simple as it is good that will surely please. Simple to prepare and literally irresistible. The risotto with radicchio and speck has a crunchy note that makes it really amazing.
Let's find out together how to prepare this dish step by step.
Ingredients
320 g Rice200 g Radicchio100 g Speck200 ml Dry white wine50 g White onions20 g Parmigiano Reggiano2 tablespoons Extra virgin olive oil1 pinch Black pepper1 l Vegetable broth20 g Butter
Preparation
Take the radicchio, wash and dry it thoroughly and cut it into thin strips, finely chop the onion. In a pot with high edges pour 2 tablespoons of extra virgin olive oil, fry the onion lightly and add the radicchio and speck cut into strips. Stir and cook over low heat until the speck is lightly toasted. Add the rice and let it toast 2 minutes with the ingredients, stirring often to prevent it from sticking to the bottom. Pour the white wine, raise the heat slightly and let it evaporate while stirring. When the wine has almost completely evaporated, add a ladle of broth, stir and let it be absorbed. Continue like this until the rice has softened and is al dente, stir often. Turn off the heat, add a pinch of black pepper, grated cheese and butter. Mix everything and let stir for 5 minutes in the closed pot with the lid. Remove the lid and serve your Risotto with radicchio and speck still hot.
Risotto with radicchio and speck or risotto alla trevigiana is a first course easy to prepare, creamy and really tasty, suitable for any occasion! Risotto with radicchio and speck is a typical recipe of Treviso cuisine. Friends gourmets as always welcome back to my kitchen, for you today a tasty risotto prepared using red radicchio and tasty speck in strips.
I recently discovered radicchio to tell the truth and I'm having fun slowly trying various recipes and combinations, this is the turn of the classic and timeless risotto that you can make lighter by eliminating the use of butter and cheese but for final creaming. It will be equally delicious and you will feel the taste of radicchio better.
A first course as simple as it is good that will surely please. Simple to prepare and literally irresistible. The risotto with radicchio and speck has a crunchy note that makes it really amazing.
Let's find out together how to prepare this dish step by step.
Ingredients
320 g Rice
200 g Radicchio
100 g Speck
200 ml Dry white wine
50 g White onions
20 g Parmigiano Reggiano
2 tablespoons Extra virgin olive oil
1 pinch Black pepper
1 l Vegetable broth
20 g Butter
Preparation
Take the radicchio, wash and dry it thoroughly and cut it into thin strips, finely chop the onion. In a pot with high edges pour 2 tablespoons of extra virgin olive oil, fry the onion lightly and add the radicchio and speck cut into strips. Stir and cook over low heat until the speck is lightly toasted. Add the rice and let it toast 2 minutes with the ingredients, stirring often to prevent it from sticking to the bottom. Pour the white wine, raise the heat slightly and let it evaporate while stirring. When the wine has almost completely evaporated, add a ladle of broth, stir and let it be absorbed. Continue like this until the rice has softened and is al dente, stir often. Turn off the heat, add a pinch of black pepper, grated cheese and butter. Mix everything and let stir for 5 minutes in the closed pot with the lid. Remove the lid and serve your Risotto with radicchio and speck still hot.
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