Risotto with radicchio

 

Sauté a small chopped onion with olive oil until translucent, then add chopped radicchio and a pinch of salt. Keep stirring. 

When the radicchio is soft and your Italian ancestors whisper to you that the time is right, add the rice. If you don’t have Italian ancestors then gently sauté the radicchio for about ten minutes, or until you lose the bitterness but not the taste. Add vegetable stock little by little until the risotto is ready. Adjust with salt and pepper five minutes before the end. It tastes great with a drop of Aceto Balsamico Tradizionale di Modena, if you have it.

Photos and Recipes by Alessandra Zecchini ©