My brother Francesco loves to cook and whenever I am back home in Sorrento, he cooks most of the times for the whole family and I always learn a lot from him.
This time my mum’s friend Luisa offered us some great fresh radicchio from Treviso, her son just came back from there, and what about preparing some delicious risotto with it ….yesss!!!
First thing first, some nice vegetarian stock that we did in the morning. For some tips here it is the link to how I usually like to make mine:
For the rice, we went for the Carnaroli: one of the best varieties to make a good risotto.
Let’s clean and cut the pumpkin and the peppers into pieces. Take a large pot add the garlic, 3 tablespoons of extra virgin olive oil, the tomato sauce, the vegetables and a good pinch of salt. Cook on very low heat being careful that the vegetables don’t stick to the pot. Once ready, remove the garlic and use a masher to obtain a smooth creamy sauce. Put it aside.
Peel and slice the onion. Cut the butter in small cubes and put it in the fridge. It has to be cold when you add it to the rice. Grate the parmigiano reggiano. Clean and cut the radicchio in small pieces.
Take a large pot. Add the extra virgin olive oil and the onion. Put the pot over low heat. When the onion turns golden brown, add the rice and turn the heat on medium. Let the rice toast for a couple of minutes stirring it constantly.
Add the white wine. Once evaporated, add the stock. The stock has to cover the rice – no need to add more. Add some sauce.
Turn the heat on low. Taste it to see if you need more salt.
Cooking a risotto requires some patience and time. You need to stir it from time to time, very gently, and check that it does not stick to the pot. You need to add the stock and the sauce together little by little until the rice is cooked the way you like it and stock is absorbed.
I can’t tell you how much stock or sauce you will need, you just need to befriend your rice and get to taste it until it is ready.
When the rice is half cooked, add the radicchio.
The risotto has not to get too sticky or too liquid, the right consistency is creamy or as we say it in Italian “all’onda”. “All’onda” means that you can create waves with the risotto when you stir it in the pot.
When the risotto is ready, turn the heat off.
Now you are ready for the renown “mantecatura” !
The “mantecatura” consists in adding the parmigiano reggiano and the cold butter little by little. Mix until completely melted and blended with the rice.
Buon appetito !
…and I !
Recipe for 2 :
– vegetable stock as much as needed
– about 100 gr pumpkin
– about 100 gr tomato sauce
– about 100 gr red peppers
– 1 clove of garlic
– 180 gr Carnaroli rice
– 2 radicchio
– 1 white onion (medium size)
– 4 tablespoons of white wine
– 7 tablespoons of extra virgin olive oil
– 40 gr cold butter
– 80 gr Parmigiano Reggiano