Recipe
Risotto with Radicchio and Nonno Nanni Squaquerello
Ingredients (serves 4)
- 320 g Carnaroli rice
- 150 g Nonno Nanni Squaquerello
- 2 heads of Radicchio tardivo (late season radicchio)
- an onion
- a clove of garlic
- vegetable stock
- red wine, salt and pepper to taste
- grated Parmesan cheese
Method
Sauté the chopped onion and add the garlic clove and chopped radicchio, cooking for a few minutes; add the rice and toast, adding salt and pepper to taste. After toasting the rice, add the red wine and cook, stirring frequently and adding the boiling stock as necessary. Once the rice is cooked, stir in the Squaquerello and grated Parmesan.
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