Author: @guendolyn79 Serves: 4 Time: 15’prep+20′
- 350 gr rice (I use “Vialone nano” or “Carnaroli” variety)
- 1 red radicchio (usually you use Treviso radicchio, but my husband prefers this Chioggia round one)
- 1/2 onion
- 60 gr Asiago cheese (it’s slightly spicy)
- olive oil
- 1 litre vegetable broth
Cut the onion and the red radicchio in pieces and put them in a pot with 4/5 spoons of olive oil and little salt.
Add vegetable broth if necessary and cook for 10′.
My husband doesn’t like to fell the pieces, so he ask me to blend the risotto base.
Add the rice, cook for few minutes and then cover with hot vegetable brot. The rice should simply be covered by the broth
Add the broth little by little stirring continously.
5′ before the rice is ready, add the cheese in pieces, stirring continously till the risotto becomes creamy.