RED RADICCHIO AND GOLD RISOTTO
- Difficulty easy
- Preparation 30 minutes
- Tipology first course
- Portions 4
- 250 g of Carnaroli rice
- 200 g of Treviso red radicchio
- 30 g of butter
- 1 shallot
- ½ glass of dry white wine
- 40 g of grated Parmigiano Reggiano cheese
- 1 litre of vegetable broth
- white pepper
- 4 5x5 23 kt edible Gold Chef leaf
Chop half of the shallot and brown it in a pan that is lightly greased with extra virgin olive oil. Wash the radicchio and cut it into thin strips. Add it to the shallot and cook for 2 minutes. Add a glass of vegetable stock and continue cooking for another 5 minutes. Take the pan off the head and blend.
In a thick-bottomed saucepan, melt 20 g of butter, add the other half of the shallot, add a ladle of broth and let simmer for a few minutes.
Add the rice and toast lightly for two minutes. Add wine and reduce. Add the blended radicchio and continue cooking whilst adding the broth each time it is absorbed. When the rice is al dente, add the remaining butter, Parmigiano cheese and a sprinkling of freshly ground white pepper. Stir and let sit for 2/3 minutes with the lid on the pan.
Plate the rice, remove the gold leaf from the booklet, place it gently in the centre of each plate of rice, apply light pressure on the surface and remove the tissue.