Radicchio Risotto with Carnaroli
An autumn Veneto risotto with Carnaroli Classico Acqua e Sole, late-season Treviso red radicchio braised in red wine with shallot and butter, the rice deglazed with red wine, cooked for 18 minutes with a light vegetable broth, and a traditional mantecatura with cold butter and Grana Padano. The classic Veneto recipe, no cream, served all'onda. From our Carnaroli in Lumellogno.
- Time: 40 min
- Servings: 4
Source: Acqua e Sole
Ingredients
- Carnaroli Classico Acqua e Sole rice
- large head of late-season Treviso red radicchio
- medium shallot
- dry red wine
- light vegetable broth
- butter for braising the radicchio
- cold butter, cubed, for the mantecatura
- tablespoons extra virgin olive oil
- Grana Padano DOP, freshly grated
- Half an unwaxed lemon for the zest
- Fine salt, freshly ground black pepper