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Risotto al Radicchio, Barbabietola ed Aceto Balsamico

Risotto with radicchio, beetroot and balsamic vinegar

SERVES: 6
PREPARATION TIME: 25 Mins

INGREDIENTS:
6 tbsp Colavita Extra Virgin Olive Oil
1 onion (finely chopped)
250gr radicchio (cleaned and cut into 1 cm strips)
2 cups Principe Arborio Rice
½ cup Red Wine, Citra Montepulciano D’abruzzo
6 cups of vegetable or chicken stock
salt and pepper to taste
1 medium beetroot (cooked and passed through mouli)
100gr pancetta (chopped and grilled)
1 tbsp unsalted butter
30gr Auricchio Grana Padano Parmigiano Cheese (shaved)

METHOD:
Saute onion in the Colavita Extra Virgin Olive Oil until translucent, then add the radicchio. Cover and cook over medium heat for 5 mins. Uncover the saucepan, add the rice, mix with a wooden spoon until rice grains are coated with the oil. Add the red wine and allow to evaporate. Add all of the stock (which has been kept on the boil), salt and pepper to taste, cover and cook over a moderate heat for approximately 15mins.

Add the beetroot and half of the crisped pancetta, the butter and the parmesan, mix with a wooden spoon and allow to “mantecare" (meaning, all the flavours will be enhanced and the risotto will be creamy). Cover for no more than 5mins. Serve with extra finely grated parmigiano at the table.

 
 
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