RISOTTO WITH RED CHICORY AND MONTE VERONESE CHEESE
Ingredients:
For 4 persons:
- 400 g Vialone Nano Novello Rice
- 1 l vegetable stock
- 250 g red Chicory from Verona
- 150 g Monte Veronese cheese
- 1 shallot
- 1 glass of red wine
- Extra-Vergin olive oil, butter, salt and nut, as needed
Preparation
In a saucepan put a little of butter, add the sliced shallot and brown it lightly; add the radicchio, let it sweat, add salt and pepper, add the wine and cook until it is reduced.
Put the oil and butter in a saucepan, add the rice and lightly toast it. Pour the boiling broth frequently and stir, as the rice requires it. Whisk with some Monte Veronese cheese flakes to taste.
BUON APPETITO!
Mamma Rosetta
Preparation
In a saucepan put a little of butter, add the sliced shallot and brown it lightly; add the radicchio, let it sweat, add salt and pepper, add the wine and cook until it is reduced.
Put the oil and butter in a saucepan, add the rice and lightly toast it. Pour the boiling broth frequently and stir, as the rice requires it. Whisk with some Monte Veronese cheese flakes to taste.
BUON APPETITO!
Mamma Rosetta
From well rested soils, a genuine rice.
An excellent rice in taste and with high nutritional properties thanks to the regenerated soils on which it grows. Ideal for creamed risottos as the Vialone Nano variety releases abundant starch during cooking.
