Recipe for Risotto with Belgian Endive and Chioggia Radicchio
Prepare a delicious risotto with Belgian endive and Chioggia red lettuce, enriched with Parmesan and slowly cooked in vegetable broth. Serve it with a twist of chopped nuts for a delightful contrast of textures. A creamy and enticing dish, perfect for an irresistible culinary experience. Enjoy!
Instructions
- Start by finely chopping the onion and sautéing it in a saucepan with a knob of butter and a drizzle of olive oil until it becomes translucent and soft, about 10 minutes.
- Thoroughly wash the lettuces, cut them into thin strips, and add them to the sauté. Let them stew for about 5 minutes, until they soften slightly.
- Pour the rice into the saucepan and toast it until the grains become translucent, then deglaze with the white wine, allowing it to evaporate completely.
- Add the vegetable broth gradually, continuing to stir, and let it cook for about 20 minutes or until the rice is al dente. Adjust the salt to your taste while cooking.
- When the risotto is ready, remove it from the heat and stir in a knob of cold butter and plenty of grated Parmesan cheese to make it creamy.
- Mix well to combine all the ingredients and serve immediately.
Notes
To give an original touch to the dish, add some chopped walnuts together with the lettuces during cooking for a crunchy contrast that perfectly complements the creaminess of the risotto. Additionally, you can garnish each plate with a few whole leaves of red lettuce for an eye-catching visual impact.