Risotto with Recioto della Valpolicella DOCG, radicchio and mascarpone cheese
Ingredients
INGREDIENTS (6 people)
400 g of Riso Nano Vialone Veronese IGP rice
2 tablespoons of mascarpone cheese
2 heads of red radicchio di Verona
half a glass of Recioto della Valpolicella DOCG wine
1 onion
vegetable broth
2 tablespoons of Veneto PDO olive oil
4 tablespoons grated Asiago DOP Stravecchio cheese
40 g butter
Instructions
Category
First Course
Preparation time
45 minutes
Preparation
Clean and wash the radicchio; drain it well and cut it into thin strips. Wilt the chopped onion in a pan with the butter and oil; add the radicchio and let it season for a couple of minutes, stirring.
Add the rice and swirl it in the dressing for a minute; drizzle with the Recioto della Valpolicella DOCG and, when it has evaporated, bring to cooking, incorporating the necessary stock a little at a time.
After 15 minutes, stir in the mascarpone and leave on the flame for another three minutes. Adjust the salt, pepper and whisk the risotto with grated Asiago DOP Extra-mature.