From New York City Recipe with Riso Melotti - RISOTTO WITH RADICCHIO DI TREVISO AND TALEGGIO CHEESE
Ingredients for 4 people:
- 320 gr. of Vialone Nano Refined Rice
- 1 l of vegetable broth
- 160 gr. of Taleggio cheese
- 1 head of Radicchio di Treviso
- 80 gr. of Parmigiano Reggiano cheese
- 60 gr. of butter
- 1 glass of red wine
- Salt and Pepper
- Extra Virgin Olive Oil
Cook radicchio with some olive oil, salt, pepper and a pinch of sugar. Simmer with red wine until reduced and in a pot toast the Vialone Nano Refined rice. Add broth a bit at a time and cook the rice for 16 minutes, add the Radicchio when half-cooked. When almost cooked, add the Taleggio cheese and bland risotto with some butter and Parmigiano Reggiano cheese. Serve risotto with some pieces of Taleggio, olive oil and fresh parsley.
Chef Denis Franceschini of BAR ITALIA Restaurant
"Expression of the very highest italian cuisine in New York City"