Vegetarian Risotto recipe: directly from Italy!

Oct152014Posted by Anna Laura in Recipes | 0 comments

Courses: First courses

Servings
2 persons
Preparation time
15 Minutes
Cook time
25 Minutes
Total time
40 Minutes

vegetarian-risotto-recipe-italy-dishesonly

Easy, tasteful, vegetarian and… italian! Here’s our proposal for a delicous vegetarian risotto recipe.

Italy is the land of risotto! And among all the risotto recipes, we love the vegetarian ones. In particular, Risotto al Radicchio.

The one we choose for you today is a tasty variant with Taleggio cheese and pine nuts, cooked and served in our porcelain-enamel Tegame pot, which matches also with the color of radicchio.

A vegetarian risotto recipe at the same time easy to cook and incredibly delicious… Enjoy!

Ingredients for 2 persons

180 gr Carnaroli rice
1/4 red onion
1 small head Red Chicory
80 gr Taleggio cheese rind removed
30 gr pine nuts toasted
10 gr butter
1 lt Chicken or vegetable broth
q.s. Salt
q.s. Grinded black pepper

Istructions

Heat broth in a saucepan over medium heat, bring it to boil and keep it simmering all the time at low heat. In the meantime, wash and drain the radicchio leaves and slice it finely.
Melt butter in a casserole over medium heat, add onion and cook for 4/5 minutes, stirring often.
Add the sliced radicchio, season with salt and pepper and cook for a few minutes, stirring occasionally, over low heat. Then add rice, raise the heat to medium and cook for about 3 minutes, stirring, until translucent around edges.
Add about 1 cup of hot broth and cook the rice until absorbed, stirring constantly. Keep on by adding 1 more cup pf broth at a time, stirring until all liquid is absorbed before adding more, and cook for about 18 minutes total.
Remove from heat and add the taleggio cheese, diced, stirring until completely melted. Serve topped with a handful of toasted pine nuts.

Tips & Tricks

Radicchio is a type of chicory: the characteristic compact clumps of red or mottled leaves, are the results of a “preforcing treatment” where plants are subjected during the period of cultivation; the leaves are hold together in order to keep the heart of the vegetable in the dark.

Raw radicchio combines perfectly with blue cheese, parmigiano, pecorino and usually with strong tasty cheeses. Cooked is perfect with Asiago, Camambert or with smoked cheese.

When you purchase radicchio the clumps must be compact and stiff, with healthy and shiny leaves.

In order to perfectly store radicchio: keep it in a tightly sealed bag in the refrigerator for up to one week. Before use, wash the leaves properly; scrape the base to remove excess soil and deprive the damaged leaves.