Radicchio Risotto
This warming winter radicchio risotto marries two iconic Italian ingredients resulting in a flavoursome risotto where the radicchio, and its bitter flavours, shine.
Recipe and radicchio from Peter Schreurs & Sons Vegetable Farm.
Ingredients
1 head radicchio shredded
1 leek diced finely
1 tbsp butter
1 cup Ferron Vialone Risotto Rice
1 cup The Stock Merchant Chicken Stock
3 cups boiling water
200 ml white wine
1/2 cup grated parmesan
Method
- Melt butter in a saucepan and add leek. Cook until leek goes soft (1 min).
- Add rice and stir through leek. Add wine and bring to the boil.
- Add radicchio and chicken stock and simmer, covered for 5 minutes.
- Add boiling water, stir and simmer, covered for a further 10 minutes or until the water is absorbed. Add parmesan.
- Stir through and serve hot.
- Enjoy!