Risotto With Radicchio and Smoked Scamorza Cheese
I still remember when risotto al radicchio (red Treviso chicory) created some surprise. It's not even been those many years but it has since lost all its air of novelty, to the point that now you could even count it among the classics. But at some point, variations on the theme are borne and I am sure almost every cook now has his favorite version. This is mine because I find that the light smoked flavour of the scamorza cheese marries beautifully with the bitterness of the radicchio ...
Total Steps
2
Ingredients
8
Tools Needed
4
Ingredients
- 1 tablespoon <a href="/RDCCKVJD">extra virgin olive oil</a>
- 1 <a href="/YCPMHNRB">onion </a>diced
- 400 gram <a href="/VD3PPBPB">rice </a>(Arborio or <a href="/BWRRKGLM">Carnaroli)</a>
- 0 <a href="/XBPNFKYS">salt </a>and <a href="/BLWZ5ZPF">pepper</a>
- 1 glass <a href="/PPRNX7Y8">red wine</a>
- 1 liter <a href="/TBZRGMNV">beef stock</a>
- 2 head of <a href="/XMB5W6LL">radicchio</a>
- 130 gram smoked <a href="/VJMF4YXP">scamorza </a><a href="/TX5HB7FP">cheese,</a> grated
Instructions
Step 1
In a heavy-bottomed pan, soften the the onion with the oil. Add the rice and toast for a few minutes, <a href="/MYJ2HRB7">seasoning </a>with <a href="/DPSVTKVY">salt </a>and pepper. Pour in the red wine. When this has been absorbed by the rice, start to add the stock, one <a href="/2262VYRW">ladle </a>at the time throughout its cooking time. Cook over medium low <a href="/XZFHRHHF">heat,</a> <a href="/DRM2WPZ4">stirring </a>often.
Step 2
Meanwhile, <a href="/8BSVY4LZ">wash </a>the radicchio and <a href="/XZBDDD5G">cut </a>it into 3 cm pieces. Five minutes before the rice is ready, add the radicchio. In my opinion, it should not do much more than wilting so as to retain most of its bite and, above all, not loose its slight bitterness. When the rice is ready, remove from the <a href="/XZFHRHHF">heat </a>and <a href="/DRM2WPZ4">stir </a>in the grated <a href="/QRT27MZS">smoked </a>cheese. Cover and allow to rest for a few minute<a href="/Y6MVNCHX">s before</a> serving.