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Risotto Radicchio e Mascarpone

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Ingredients

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	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

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Risotto Radicchio e Mascarpone

Name: Risotto Radicchio e Mascarpone
Yield: 4 Servings
Ingredients: carnaroli rice: 400 gr; red radicchio: 300 gr; onion: 1/2; olive oil: 3 spoons; mascarpone: 75 gr; Butter: 1 spoon; Parmigiano Reggiano: 40 gr; salt and pepper; water: 2 litres; zucchine: 2; carrots: 2; Potatoes: 2; onion: 1; salt

Features:

Cuisine:

Italian

Serves 4
Medium

Ingredients

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

Directions

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Steps

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.

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.