Radicchio, Walnut, and Sbrinz DOP Risotto
Category: Main Course (Primi Piatti)
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Sbrinz DOP cheese | 180g |
| Carnaroli rice | 320g |
| Radicchio (chicory) | 450g |
| Walnuts (shelled) | 100g |
| Shallot | 1 |
| Vegetable broth | 1L |
| Extra virgin olive oil | As needed |
| Fine salt | As needed |
| Black pepper | As needed |
Instructions:
-
Prepare the Vegetable Broth:
Begin by preparing your vegetable broth and keep it warm for the risotto. This will help maintain the consistent temperature of the dish during cooking. -
Prepare the Radicchio and Shallot:
Wash and clean the radicchio thoroughly. Slice it into thin strips, approximately 1 cm wide. Peel and thinly slice the shallot. -
Sauté the Shallot:
In a large pan or saucepan, heat a little extra virgin olive oil over medium heat. Add the sliced shallot and sauté for 2-3 minutes until it becomes soft and translucent, releasing its sweet aroma. -
Toast the Rice:
Add the Carnaroli rice to the pan with the shallot. Stir and toast the rice for a couple of minutes, allowing it to absorb the flavors and lightly brown. This will give the risotto a delightful nuttiness. -
Add the Broth:
Pour in enough vegetable broth to cover the rice. Stir gently and continue cooking, adding more broth one ladle at a time as it gets absorbed by the rice. This slow addition helps release the rice’s starches, creating the signature creamy texture of risotto. -
Incorporate the Radicchio:
Halfway through cooking, add the sliced radicchio to the rice mixture. Stir well to incorporate. Season with a pinch of salt and continue to cook the risotto, adding broth as needed until the rice is fully cooked (it should be tender but still have a slight bite, al dente). -
Grate the Sbrinz DOP Cheese:
While the risotto is cooking, grate the Sbrinz DOP cheese finely. The cheese will contribute a wonderful creamy texture and a sharp, nutty flavor that complements the radicchio and walnuts. -
Finish the Risotto:
Once the rice is cooked and the risotto has reached a creamy consistency, turn off the heat. Stir in the freshly grated Sbrinz DOP cheese until it’s completely melted and the risotto becomes rich and smooth. Taste and adjust seasoning with more salt and freshly ground black pepper, if desired. -
Toast the Walnuts:
Roughly chop the walnuts and toast them lightly in a dry pan for a couple of minutes, just until they become fragrant. This will add a lovely crunch and depth of flavor to the dish. -
Serve:
Plate the risotto and sprinkle the toasted walnuts on top. Serve immediately while hot, allowing the rich, creamy risotto to shine through with the bold flavors of the radicchio, crunchy walnuts, and nutty Sbrinz DOP.
Enjoy this delightful, creamy Radicchio, Walnut, and Sbrinz DOP Risotto, perfect for any special dinner or cozy family meal. The combination of earthy radicchio, the crunch of walnuts, and the velvety richness of Sbrinz DOP cheese makes this dish an unforgettable experience!
