Recipe for 4 people
- 260gr. of Carnaroli rice
- 4 heads of Radicchio Rosso di Treviso
- 2 glasses of Roero Arneis white wine
- 300gr. Fontina cheese from Val d’Aosta
- 2 liters of vegetable or veal broth
- 2 shallots
- 130gr. of butter
- 70gr. of extra virgin olive oil
- 70gr. of whipping cream
- 60gr. of Parmigiano Reggiano cheese
- Salt and pepper to taste
Preparing the radicchio. Chop the shallots, and put one aside for the rice. Sauté the shallots with half the oil and 30g. of butter, add the finely chopped radicchio, leaving the hearts aside for final garnish, season with salt and pepper and continue cooking over medium heat for 5 minutes.
Preparing the rice. Boil the broth. In a pan brown the remaining shallot with 50 gr. of butter and the remaining oil; pour the rice and toast it until it is translucent, at this point add the Roero Arneis. Let the wine evaporate, add 4 ladles of broth, stir until absorbed, add the radicchio and continue cooking the risotto up to one minute before the necessary cooking time.
While the risotto is cooking, prepare a cream with 100gr. of Fontina cheese and cream, melting them quickly on the fire. Keep it warm for the garnishing of the dish.
One minute before the risotto’s cooking time is up, take it off the fire and add the remaining butter, Parmesan cheese and stir vigorously until the ingredients are well blended. At this point add the remaining 200g.of Fontina cheese and mix a few more seconds, cover the pot and leave the risotto to rest for a minute.
Garnishing and presentation of the dish.
Stir the risotto and place it on the dish, at the center make some small wells with the radicchio hearts (raw) and a tablespoon of Fontina cream. If you like, you can sprinkle the risotto with some toasted poppy seeds.