It is radicchio time, and Treviso red chicory risotto is a great way to savor a delicious variety. Characterized by elongated leaves of a beautiful carmine red with white veins, the radicchio is particularly suitable to revive the salads (see Winter Roses for Salad), thanks to its bitter taste and crunchiness.
Red Risotto with Radicchio
In the risotto, radicchio loose its taste, thanks to the presence of butter and parmesan and the consistency becomes soft and particularly pleasant. An alternative and equally tasty version, enriched by the smoky flavor, is the risotto with radicchio and speck, or a strong chese.
So in the season of radicchio it is good to fill it up because it is rich in antioxidant and purifying properties, an excellent ally for our body at this time of year.
For this risotto follow the rules from here: Everything you need to know about Risotto, then blend the rice with a glass of white wine and let it evaporate completely. Add the radicchio. Pour the vegetable stock as usual—adding one ladle at a time and stirring lovingly, and add salt if neeeded. Let it go until the rice is al dente. Add cold butter of the refrigerator and the parmesan, mixing well.
Let the risotto with the radicchio rest for a few minutes and serve.