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Risotto with radicchio and mushrooms

ingredients

servings

4

Rice

320 grams

Red radish

200 grams

Champignon mushrooms

300 grams

Onions

1 unit

Garlic

1 wedge

Butter

20 grams

Vegetable broth

to taste

White wine

100 mL

Pecorino cheese

100 grams

Cream of balsamic vinegar

10 grams

first courses from Italy - Sicilia

Risotto with radicchio and mushrooms

Risotto with radicchio and mushrooms

vegetarian with lactose high in calcium

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Risotto with radicchio and mushrooms

The risotto with radicchio and mushrooms is a first very tasty dish, ideal to be prepared if you want to make a good impression during a lunch or a formal dinner: the combination of ingredients is very special and refined, with a little ingenuity you will achieve a a true gourmet dish seal.

Risotto with radicchio and mushrooms step 1

step 1

Clean the radicchio, removing the most damaged leaves. Unplug all other and wash them thoroughly. Dry and cut into strips, eliminating the root.

Risotto with radicchio and mushrooms step 2

step 2

In a large saute pan with a little oil the garlic and onion peeled and chopped finely. Next add the radicchio (keeping a little 'aside for garnish) and let it dry.

Risotto with radicchio and mushrooms step 3

step 3

Now also add the rice and toast for a few minutes. Deglaze with white wine and, once it has evaporated, add some hot vegetable soup ladle.

Risotto with radicchio and mushrooms step 4

step 4

Continue cooking the rice for 15 minutes and add even more broth if necessary.

Risotto with radicchio and mushrooms step 5

step 5

Meanwhile clean the mushrooms and cut them into slices, then add the rice is half cooked. While the rice is finished cooking, coarsely grate the pecorino cheese.

Risotto with radicchio and mushrooms step 6

step 6

As soon as the rice will be cooked, stir in the butter and cheese. Serve by placing a bit 'of radicchio and cheese in the center and completing with a wire balsamic glaze.

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