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.