Pink Risotto with Radicchio and Red Wine
⏳ Time
30 minutes
🥕 Ingredients
8
🍽️ Servings
4
Description
Pink risotto with radicchio and red wine
Ingredients
- Chicken Broth - 3½ cups
- Olive Oil - 1 tablespoon
- Shallot - 0.7 oz
- Arborio rice - 1 cup
- Radicchio Salad - 1 bunch
- Rosé Dry Wine - ½ cup
- Butter - 2 tablespoons
- Grated Pecorino Pepato Cheese - 1.4 oz
Step by Step guide
Step 1
In a small pot, bring the vegetable broth to a boil. Reduce the heat and keep it warm.
Step 2
Heat the olive oil in a deep skillet over medium heat, add finely chopped shallot, and sauté for 3 minutes until golden. Then add thinly sliced radicchio and cook for 2 minutes. Add the rice and stir for 1 minute.
Step 3
Pour in the wine and stir until it evaporates, about 4 minutes. Then add a cup of broth, set to medium heat, and cook while stirring constantly until it evaporates. Continue this process, adding ½ cup of broth at a time, until the rice is tender and the consistency is creamy, stirring constantly, about 25 minutes. Remove from heat.
Step 4
Stir in the cheese and butter into the risotto and mix until smooth. Season with salt and pepper and serve.
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