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risotto with radicchio TREVISO IN CRUST OF GRAIN

Classic traditional dish of Treviso, is both rustic and elegant.
Preparation and cooking time: 30 min


Serves 4
200 to 300 g of radicchio
300 g of rice for rice (preferably carnaroli or vialone nano)
800 ml vegetable stock
40 g Grana Padano
1 medium shallot
a glass of robust red wine
30 g butter
2 tablespoons extra virgin olive oil
salt and pepper


In a pan heat to dry the sliced \u200b\u200bshallots in a tablespoon of icing and then add the oil Chicory reduced chiffonade (with the same procedure of the cream of radicchio), salt and pepper and let Covered dry for 5 or 6 minutes.
In the pot of risotto, the rice toast with 10 g of clarified butter. Once browned, deglaze with red wine. Then cook in the classic way, gradually add the broth.
prepared is half cooked, add the radicchio, then continue to cook the rice. Must be a tiny wave, but not too soft.
Finally, stir the risotto with the remaining butter and Parmesan cheese. Let stand a few seconds and Serve.


Excellent variants "modern" however, may be the addition of mushrooms to the preparation of the base or cubes Asiago, whether fresh or pimp, or Castelmagno to creaming.