October is coming, it is time for harvesting but also for collecting the first red chicory, Radicchio Rosso di Verona, fresh and crunchy. In these evenings, almost autumnal, a glass of Valpolicella starts to be appreciated, especially with a good risotto.
Ingredients:
Light Vegetable stock: 1 onion, 1 carrot, 15 g coarse salt – Risotto: 1 shallot, chopped, 450 g di Carnaroli rice, 3 glasses of Valpolicella Ripasso wine, 60 g of butter, 50 g of Grana Padano Cheese, extra-vergin olive oil, salt and pepper
How to prepare
Prepare the stock with 1,5 liters of water, onion, carrot and salt. Simmer for about 30 minutes.
In a large saucepan sauté the onion in 2 tablespoons of oil, add the rice and toast for a few minutes.
Add the wine and the red chicory, previously choppped, let the alcol to evaporate and continue cooking, adding the hot stock a little at a time.
Turn off the heat and stir in the butter and Grana Padano, season to taste and serve.
