Radicchio Risotto


Photo: Mary Smith
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Ingredients

1 small Onion
1 Leek
400 grams Radicchio
lt Vegetable stock
3 tablespoons Olive oil
100 grams Butter
400 grams Arborio, (risotto) rice
50 grams Freshly grated parmesan cheese
1 teaspoon Sugar
Salt and pepper

Preparation

1
Finely chop the onion and leek. Chop the radicchio into small pieces. Bring the stock to the boil and keep just below simmering point.
2
Heat the oil and butter in a medium saucepan. Add the onion and leek and cook until softened. Add the radicchio and stir until coated with butter.
3
Now add the rice and coat in butter, stirring well.
4
Add a ladle of stock and cook until the liquid has been absorbed. Continue adding the stock, stirring between each addition until the rice is tender but firm. This will take 20-30 minutes.
5
Add the parmesan cheese, sugar and season with salt and pepper to taste.
6
Serve immediately.

Tools

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Tags:

rice
food

Yield:

5.0 servings

Added:

Saturday, February 13, 2010 - 7:40am

Creator:

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