Risotto with Radicchio and Monte Veronese

Today another "one of my recipes that I have included in the category of" Maximum result with minimum effort ": risotto with radicchio and Monte Veronese. It is a first course to which I am particularly attached because it is prepared with three typical products of my areas: the red radicchio of Verona, the Monte Veronese cheese and the Vialone Nano Veronese rice.

Video of the Recipe

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Identity Card of the Recipe

• 131 KCal Calories per serving

• Ingrediants

  • 320 g of rice
  • 650 ml of vegetable broth
  • Q.b. of salt
  • Q.b. of pepper
  • 2 tablespoons of extra virgin olive oil
  • 250 g of radicchio
  • 130 g of Monte Veronese cheese
  • 20 g of grated Parmesan cheese
  • 1 sprig of parsley

  Materials Needed

  • Casseroles with lids
  • Wooden spoon
  • Chopping board
  • Knife
  • Grater

  Preparation

  1. Prepare the vegetable broth by boiling water with vegetables (eg celery, carrot, onion) and salt. Cook for 2 hours.

  The quick alternative
  As a substitute for broth, you can use water and vegetable nut. For an optimal result, it is advisable to prepare the vegetable cube in cream: for the recipe click HERE.

  2. Proceed with cleaning the red radicchio of Verona. Remove the outermost leaves and cut the radicchio in half, then into thin strips. Wash the radicchio in cold running water.
  3. In a saucepan, heat 2 tablespoons of extra virgin olive oil. and sauté the red radicchio. Add the salt and pepper. Cook over high heat for 5 minutes to dry the radicchio.
  4. Sprinkle in the rice and toast over high heat for a couple of minutes.
  5. Once toasted, proceed with the classic method to prepare the risotto: slowly hydrate the rice, adding the broth a little at a time. To obtain a creamy risotto, it is advisable to stir often and avoid losing the boil. Cook the risotto for 12 -13 minutes (or for the time suggested on the label): the risotto must not be too dry, but soft and creamy.
  6. Meanwhile, cut the Monte Veronese cheese into very small cubes.
  7. When cooked, turn off the heat, add the diced Monte Veronese cheese and, to taste, the grated Parmesan cheese. Serve with freshly chopped parsley.

  Alice's comment - PersonalCooker

  Risotto is already one of my favorite first courses, then with the combination of these typical products it is even better! Now I greet you because I have so much water in my mouth that I can hardly speak anymore. Enjoy your meal!

  Nutritional values ​​and Health Comment on the recipe

  N.B: the nutritional values ​​refer to 100 grams of cooked food.
  Risotto with Radicchio and Monte Veronese is a not too caloric first course, with an energy prevalence attributable to carbohydrates (mainly complex), followed by lipids and finally by proteins (medium and high biological value). Fatty acids are mainly unsaturated, cholesterol is not excessive and fiber is deficient.
  Risotto with Radicchio and Monte Veronese is an ionic food for most diets, except for lactose intolerance. The average portion is about 200-300g (260-390kcal).