질문하기
Treviso's famous late-harvest radicchio gives this vegetarian risotto a beautiful bittersweet edge. This fresh mediterranean family dish is a healthy, antioxidant-rich dinner from the Veneto.
Bring the vegetable broth to a simmer in a medium saucepan over low heat; keep it hot throughout the cooking process.
Finely chop the onion and slice the Treviso radicchio into thin ribbons.
In a large sauté pan, heat the olive oil and butter over medium heat. Add the onion and cook, stirring often, until translucent but not browned, about 3-4 minutes.
Stir in the Arborio rice and cook for 2 minutes, allowing each grain to coat with oil and gently toast for added flavor.
Add half of the radicchio and a pinch of salt, and sauté for another 2 minutes until slightly wilted.
Begin adding hot broth one ladleful at a time, stirring gently and letting each addition absorb before adding the next. Maintain a gentle simmer and adjust heat as needed to avoid boiling or sticking.
After about 12 minutes, add the remaining radicchio and continue stirring and adding broth for another 6-7 minutes, until the rice is creamy but has a slight bite (al dente).
Turn off the heat, stir in the grated Parmigiano Reggiano cheese, a splash of broth if needed, and season with black pepper. Cover for 2 minutes to allow the risotto to rest and finish absorption.
Taste and adjust salt or cheese before serving. Serve immediately for the best creamy texture.
