A wonderful delicate ingredient made with Italian Radicchio Trevigiano cooked in olive oil, white wine, onion, butter, salt and a touch of balsamic vinegar. The latest trend/ flavour served in a risotto or pasta dish sweeping the restaurants in Italy.
Risotto al Radicchio
Ingredients for 10 portions:
– 1kg Vialone Nano Rice
– 800g Radicchio Sauce
– 150g 5 Cheese Sauce
– 50g Butter
– 60g Freshly Grated Parmigiano Reggiano
– 150ml White Wine
– 1 Finely Chopped Onion
– 44g Buon Brodo (Vegetable Bouillon)
(making 2 litres of vegetable stock)
Fry the onion in butter until golden, add the vialone nano rice and stir for a few minutes. Add the white wine and let it evaporate over a low heat, then pour the stock a little at a time allowing the rice to slowly absorb the liquid until cooked “Al Dente”.
The stock must always be kept on the stove so that it remains constantly hot.
After 20 minutes, add the radicchio sauce, 5 cheese sauce, freshly grated parmigiano reggiano, and continue to cook adding the stock when
required , stirring constantly. (The secret in
achieving a wonderful risotto is never to saturate the rice with stock to the point of boiling in the
liquid, it must slowly absorb a little at a time).
With this special rice, it take approximately 30
minutes to have the risotto nearly cooked as the vialone nano remains “al dente”. Once the risotto has reached this stage, remove from heat and place in a large baking tray so that it can cool down very quickly.
Once cool place in a refrigerator until required.
To reheat the risotto, place the portion required in a saucepan adding a little boiling vegetable stock and stirring constantly until ready, approximately 5
Gnocchi al Radicchio
Ingredients for 2 portions:
– 500g Gnocchi
– 200g Radicchio Sauce
– 50g 5 Cheese Sauce
– 80g Walnut Sauce
– 100ml Milk