Red radicchio risotto with shallots and almonds
Ingredients for 4 people
- 300 g Vialone Nano rice (risotto rice)
- 2 heads of red radicchio
- 2 shallots
- 1 glass red wine
- vegetable stock
- 100 g unsalted almonds, toasted
- 1 knob butter
- 1-2 tablespoons milk
- Grana Padano cheese, in shavings
- extra virgin olive oil
- salt and pepper
Preparation
- Finely slice the shallots and brown in extra virgin olive oil.
- Add a head of thinly-sliced radicchio, season with salt and pepper and add the rice.
- Pour in the red wine and reduce over a high heat.
- Cook by adding the vegetable stock slowly as it becomes absorbed, stirring constantly (about 20 minutes).
- When cooked, remove from the heat, add half of the almonds, the butter and the milk.
- Cover and leave aside for a couple of minutes.
- Stir well and serve by completing with thinly-sliced raw radicchio, roughly chopped almonds and shavings of Grana Padano.
