Difficult30 minutes
4 people
Today we are preparing Vialone Nano risotto with Chioggia radicchio,Beretta cubetti speckBeretta Sangiovese wine. Clean and wash all the vegetables. Place the whole chicken in a saucepan with at least 2 liters of water and add the bay leaf. Add the crushed garlic (with the core removed), carrot, onion, celery, parsley, and finally the peppercorns.
Cover the saucepan with a lid and cook over low heat for about 2-3 hours, adding salt to the broth halfway through cooking. Take the radicchio, cut it in half, and remove the white core at the bottom of the vegetable. Wash all the leaves thoroughly and slice them into julienne strips.
Place everything in a large bowl and leave it under running water for about 1 hour to remove the excess bitterness from the radicchio and make the risotto taste sweeter. Place the shallot in a large saucepan with two tablespoons of oil and sauté over low heat for a few minutes. Add the radicchio and sauté, stirring occasionally with a wooden spoon, until all the vegetables have softened.
At this point, add the rice and Beretta cubetti Beretta toast over high heat for about 4 minutes, stirring continuously. When the rice is hot, add 1 glass of wine and let it evaporate over high heat. When all the liquid has evaporated, pour in a couple of ladles of broth to cover and cook for about 15-20 minutes. When cooked, remove from the heat and add butter and Parmesan cheese, continuing to stir. Serve in a bowl with a sprig of parsley. If you enjoyed this delicious recipe with speck and radicchio, share it with #BerettaLovers.
Enjoy your meal!
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60 minutes
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260 minutes
30 minutes