Risotto, come to me.
Carnaroli riserva, the bitter taste of radicchio and the sweet taste of pumpkin to soften everything.
Finally, stracchino blending all flavours.
The king of rice, big grains which stay al dente for longer and maintain cooking temperature of risotto.
Ingredients:
200g carnaroli riserva rice
80g stracchino
1 head of radicchio
1 slice of pumpkin
1 spring onion
Extra virgin olive oil
Butter
Vegetable broth
Salt
Pepper
– Simmer the chopped spring onion in a saucepan with a little oil evo and join the pumpkin, cleaned and cut into small cubes.
– Clean the radicchio and cut it into small stripes.
– Drop the rice and cook it, gradually adding the vegetable broth.
– Once cooking is done, turn off the heat and cream with a pat of butter and a little parmigiano reggiano.
– Incorporate stracchino, blend it all together and serve with a little freshly ground black pepper.
