fbpx
0 0
Risotto Radicchio e Mascarpone

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
400 gr carnaroli rice
300 gr red radicchio
1/2 onion
3 spoons olive oil
75 gr mascarpone
1 spoon Butter
40 gr Parmigiano Reggiano
salt and pepper
vegetable stock
2 litres water
2 zucchine
2 carrots
2 Potatoes
1 onion
salt

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Risotto Radicchio e Mascarpone

Features:
  • Gluten Free
Cuisine:
  • Serves 4
  • Medium

Ingredients

  • vegetable stock

Directions

Share

 

Steps

1
Done

Vegetable stock

Place 2 litres of water in a big saucepan with potatoes, carrots, onion and zucchini. Bring to the boil over high heat. Reduce heat to low. Simmer until needed. Add salt for season.

2
Done

Risotto!

Heat the olive oil in a large frying pan over medium heat. Add the onion and cook for 1 minute or until the onion starts to turn golden. Add radicchio, previously washed and cut into thin strip. Cook radicchio in the flavoured oil for 5 minutes. Taste for salt and turn off the heat.
Meanwhile place butter in a casserole dish. When the butter has melted add rice and stir until well coated with the oil. Add chopped onion and stir well. Add the hot stock until cover all the rice.During this period of adding liquid to the rice, it must be stirred constantly, cooked gently over a low boil.
Add radicchio in the last few minutes of the cooking process, and once it has completed cooking, it is removed from the heat. Add mascarpone, grated parmigiano and pepper.
Serve hot with a glass of red wine.

Annapaola

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
Risotto Zucca e Provolone
next
Face mask for dry skin
previous
Risotto Zucca e Provolone
next
Face mask for dry skin

One Comment Hide Comments

Add Your Comment