Agnese's Secret Recipe : Radicchio Risotto
What You Need
3 cherry tomatoes, coarsely chopped
2 turnips, coarsely chopped
2 leeks, trimmed and coarsely chopped
2 carrots, coarsely chopped
2 potatoes, coarsely chopped
2 onions, coarsely chopped
1 celery stick, coarsely chopped
For the Risotto:
12 oz (350 grams) risotto rice
5 tablespoons white wine
2 tablespoons Parmigiano cheese, freshly grated
How to do
Bring the stock to a boil.
Meanwhile, melt half the butter in another saucepan.
Stir in the radicchio, then stir in the rice and cook, stirring, until the rice grains are coated in butter.
Pour in the wine and cook until it has evaporated.
Add a ladleful of the hot stock and cook, stirring, until it has been absorbed.
Continue adding the stock, a ladleful at a time, and stirring until each addition has been absorbed. This will take about 20 minutes.
When the rice is tender, season with salt to taste, stir in the remaining butter and the Parmigiano cheese and serve. Serves 4.