How to cook the risotto with radicchio with Asiago cheese, a recipe to cook in a pan with cooking using vegetable broth and red onion among the ingredients.
Ingredients for 4 portions
- 20 g of butter
- 1 liter of vegetable broth
- 1 dl dry white wine
- 100 gr lightly aged Asiago cheese
- 250 gr arborio rice
- 2 tufts of red radicchio
- 1 small red onion
- salt and pepper
How to prepare risotto with Asiago radicchio
Peel the onion and chop it in the blender just enough so as not to reduce it to a pulp. Clean the radicchio, remove the root, coarsely chop the leaves, wash and dry them.
Melt the butter in a pan, add the onion, 1 ladle of broth and leave to stew gently, until the onion wilt.
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Pour the rice and toast it in the dressing for about 2 minutes, then pour in the wine and let it evaporate. Add a ladle of boiling broth and as soon as this has been absorbed, pour another one and so on for 10 minutes, stirring periodically.
Add the chopped radicchio and continue cooking for about eight more minutes, pouring more broth, until the rice becomes cooked al dente.
Turn off the heat, mix the Asiago into small pieces and without crust, adjust salt and pepper.
Add a further ladle of broth, cover and let the risotto stand for a minute. Stir again, stirring perfectly and finally serve on the table.
