RIsotto with radicchio red chicory and grapefruit

• 10 minutes to prepare • 30 minutes to cook • Serves 4

 

 

I'm a grateful grapefruit

Radicchio is a leafy vegetable that is native to the Veneto regions in the northeast of Italy.
The red variety is used most frequently in cooking – it is slightly bitter.

Radicchio rosso is great in cooking. It is a winter vegetable so its bitter taste matches beautifully with hearty meals.
The redder the leaves, the greater the bitterness. If you don’t like the bitterness, you can soak the leaves in water for half an hour to make it sweeter.

Risotto is the perfect dish to complement red radicchio.
Regular readers will know that risotto is my winter comfort food. Today's recipe ticks all the boxes – bitter, sour, salty and umami. Sourness is given by the grapefruit, creamy butter and parmigiano are stirred through to counteract the bitterness. Enjoy this meal shared with your loved ones and a glass of Sfursat on a cold winter evening!


Here's what you will need for the 4-serving recipe:

 

320 g Carnaroli rice 
1 shallot
1 grapefruit
250 g red chicory
50 g grated Parmigiano cheese
1 l vegetable broth
40 g butter
EVO oil
salt and pepper

1. Wash the red chicory and chop it. Keep it aside
2. Braise the chopped shallot with 20 g of butter until golden, then add the red chicory
3. After 5 mintes, pour the rice into the pan and let it toast for 1 minute
4. Simmer it with the juice of the grapefruit until it evaporates
5. Cook the rice, adding a spoonful of boiling vegetable broth at a time, as for a normal risotto, (please refer to the cooking time indicated on the rice package)
6. When the rice is done, add the Parmigiano cheese and the butter to the rice. Stir to mix...and rush to the table!!

In the following, Nutrition Facts of this dish are indicated. Data is provided per serving.