Ingredients for 4 people:
2 packs of P.G.I. Grigliata of Radicchio Rosso di Treviso,
360g of carnaroli rice,
Extra virgin olive oil,
Salt and pepper.
Start by stewing the P.G.I. Radicchio Rosso di Treviso; OrtoRomi proposes it already cut into quarters, ready to cook. Then prepare a sauté with the shallot and brown it in an aluminum pan with a knob of butter for about 5 minutes. Add the rice and toast it for another 2 minutes, then blend with the white wine. We cook the rice, adding the broth from time to time. Halfway through cooking, add the radicchio prepared previously and season with salt. When the rice is cooked, turn it off and stir in the butter and Parmesan cheese. Stir and let it rest covered for a couple of minutes. Then serve the risotto by adding some roughly chopped walnuts on top.