Risotto with Radicchio di Treviso
Ingredients for 4 people
  • 650 g vegetable stock
  • 180 g Radicchio Rosso di Treviso
  • 320 g Riso Nano Vialone Veronese
  • 50 g Salsiccia di Calabria
  • chopped onion
  • 1/2 glass Merlot or Cabernet red wine
  • butter
  • Grana Padano
  • extra virgin olive oil
  • a little chopped parsley
In a casserole dish, fry the onion and sausage (Salsiccia Di Calabria) in extra virgin olive oil.

Add the radicchio (Radicchio Rosso di Treviso) cut into crosswise strips.
Stir and simmer for 4-5 minutes.

Add the wine and let it evaporate while stirring occasionally.
Then add the rice (Riso Vialone Nano Veronese) browning it well and the broth, a little at a time.

Lastly, add butter, cheese (Grana Padano) and a dash of fresh pepper and stir.
Sprinkle with chopped parsley and serve hot.

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