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Radicchio Di Treviso Risotto With Parmesan

January 30, 2023

CATEGORY	CUISINE	TAG	YIELD
Vegetables			4	Servings

INGREDIENTS

65	g	Butter, 21/2oz
1		Red onion, finely chopped
1		Clove garlic, crushed
250	g	Risotto rice, 8oz
3		Vegetable stock cubes made
		up with 1.5 2 1/2
		pints
		water
		litres
250		Sparkling wine, optional
		8floz
15	g	Fresh thyme, finely chopped
1		60 grams pac fresh grated
		parmesan
		Salt and freshly ground
		black pepper
1	T	Soft brown sugar
1		200 gram pac radicchio de
		treviso sliced
		Parmesan shavings for
		garnish optional

INSTRUCTIONS

Melt 40g (11/2oz) of the butter in a large heavy based pan. Fry the
onion and garlic until transparent. Add the risotto rice and stir
until well coated with butter.  When the rice starts to stick to the
bottom of the pan, gradually add  the stock, a ladle at a time,
allowing the rice to gradually absorb  the liquid and cook. Take care
not to drown the rice. This will take  20-25 minutes.  Just before the
end of the cooking time gradually add the wine,  allowing the rice to
absorb the liquid.  Stir in the thyme, parmesan and season to taste.
Meanwhile, melt the remaining butter in another pan and add the sugar
and radicchio, stir frequently for 1-2 minutes allowing the radicchio
to cook gently. Gently fold into the risotto.  Serve piled onto warmed
plates and top with plenty of parmesan  shavings.  Converted by
MC_Buster.  NOTES : The caramelised Radicchio compliments the creamy
risotto.Serve with chilled sparkling wine and plenty of fresh
parmesan.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 344 Calories From Fat: 226 Total Fat: 25.8g Cholesterol: 72.4mg Sodium: 890.1mg Potassium: 311.1mg Carbohydrates: 12.4g Fiber: 2.6g Sugar: 6.5g Protein: 17.8g