„Radicchio rosso trevisano“is fascinating vegetable. Five years ago I was convinced that the only way to consume this vegetable is raw, chopped out in salad. But then something has changed. I was in small family restaurant in northern Italy, and the appetizer was this amazing risotto with radicchio. Give this meal a chance it is more delicious than you think.
For 4 to 6 people
Ingredients:
400g brown rice
400g radicchio
200g onions
1 tablespoon extra virgin olive oil
Salt and pepper
Procedure:
Wash the rice and cook
in a pressure cooker for 30 minutes (or without 1 hour). Meanwhile slice radicchio
into strips. Fry onions on extra virgin olive oil until they get soft, then add
the sliced radicchio. Fry for a few minutes and then add the cooked rice. Mix
it and season with salt and pepper according to taste. Serve it with freshly
grated parmesan.
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