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Radicchio Risotto Basic ingredients: Serves 4 - 6 tablespoons butter - 1 onion, chopped - 7 ounces radicchio, cut into strips - 2 cups risotto rice - 5 tablespoons white wine - 2 tablespoons Parmesan cheese, freshly grated - salt Steps: - Bring the stock to a boil. Meanwhile, melt half the butter in another pan, add the onion and cook over low heat, stirring occasionally, for 5 minutes. - Stir in the radicchio, then stir in the rice and cook, stirring, until the grains are coated in butter. - Pour in the wine and cook until it has evaporated. Add a ladleful of the hot stock and cook, stirring, until it has absorbed. - Continue adding the stock, a ladleful at a time, and stirring until each addition has been absorbed. This will take 18-20 minutes. - When the rice is tender, season with salt to taste, stir in the remaining butter and the Parmesan and serve.
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Sastojci: 1 luk, maslinovo ulje, 450 g gljiva po izboru, 350 g riže, 150 ml bijelog vina, 1 litra povrtnog temeljca, 25 g maslaca i parmezan. Očistite luk i gljive i potom ih narežite na tanke ploške. Na tavi, na laganoj vatri dinstajte luk na maslinovom ulju dok ne omekša. Dodati gljive, sol i papar te dinstati još 5 minuta, a potom dodati rižu i miješati dok riža ne bude obložena uljem. Zatim dodajte vino i pustite da se lagano kuha dok se vino ne apsorbira. Za to vrijeme pripremite povrtni temeljac, može i od povrtne kocke za juhu, s kojim će te podlijevati rižu sve dok ne omekša. Kad je rižoto gotov maknite s vatre, umiješajte maslac i parmezan. Rižoto možete poslužiti uz piletinu pečenu na naglo i salatu od matovilca. (iPress)