Risotto Radicchio and Stracchino
Bello e buono! Radicchio is beautiful to watch on the table and super tasty in our mouth. It’s one of the good things winter time brings every year in our life. Americans don’t use it much, but we think it’s only because many have never tried it. The color is purple, the shape is like a boat, it’s very elegant and the taste is a little bitter. Radicchio, which comes from Veneto, has many properties; it is: antioxidant, diuretic, helps to digest and it is purifying. It is an ingredient that you can use for salads, soups, on pizzas, or for risotto.
STRACCHINO AND RADICCHIO = LOVE IN THE KITCHEN
Let’s focus on risotto. There is a recipe that is for us “la fine del mondo,” the end of the world, because it will make you dream:
Risotto al radicchio rosso e allo stracchino. Stracchino is a typical cheese from northern Italy, especially from Piemonte, Liguria, Veneto. As you already understood at this point, this recipe comes from the north part of Italy. Why is this mix of ingredients so good? Because they create a good contrast. Radicchio is light and bitter, Stracchino has a soft and creamy texture.
The recipe itself is not difficult to prepare. There are not many ingredients, and almost all of them are pretty easy to find. We need rice (better if you choose the Carnaroli type), radicchio, stracchino, onion, extra virgin olive oil, white wine and vegetarian broth. What makes it difficult is the perfect way risotto has to be cooked. First of all, let’s prepare all the ingredients: cut the radicchio into strips and keep it in a cool place. Separately, chop the onion and put it in a large pot and stew it with a bit of water. Some extra virgin olive oil and after a few minutes add the rice. It’s important to let him toast before pouring any broth.
When the rice is starting to cook, you can mix it with the radicchio. In the same pot pour half glass of white wine and open the fire until this has evaporated. The broth will help to cook the rice, adding one spoon at the time. Make sure to always turn the rice and most important to not overcook it. If you don’t like stracchino, you can choose a different creamy cheese, like crescenza for example.
AND FOR THE WINE…
It’s a good choice: a sparkling wine, or if you prefer, try a good Pecorino wine from Abruzzo. Buon appetito! And don’t forget to check our website to enjoy our selection of rice and extra virgin olive oil. Cook it’s an act of love and passion, but you always have to look for the best ingredients.
- Donatella Mulvoni