Shallot risotto with red radicchio and almonds
Ingredients for 4 people
- 300 g Vialone Nano rice (risotto rice)
- 2 heads of red radicchio
- 2 shallots
- 1 glass red wine
- vegetable stock
- 100 g unsalted almonds, toasted
- 1 knob of butter
- 1-2 tablespoons of milk
- Grana cheese, in shavings
- extra virgin olive oil
- salt and pepper
Preparation
- Finely slice the shallot and brown it in extra virgin olive oil.
- Add a thinly-sliced radicchio head, add salt and pepper and add the rice.
- Sprinkle with red wine and let it reduce over a high heat.
- Cook by slowly adding the vegetable stock, letting it get absorbed and stirring constantly (about 20 minutes).
- At the end, remove from the heat, add half of the almonds, the butter and the milk.
- Cover and let it rest for a couple of minutes.
- Stir well and serve by completing with thinly cut raw radicchio, roughly chopped almonds and shavings of Grana Padano cheese.
