RISOTTO WITH RADICCHIO AND GRAN MORAVIA
– butter Gran Moravia 125 g
– 350 g Carnaroli rice
– 0.2 lt red wine
– vegetable broth
– balsamic vinegar
– grated Gran Moravia hard cheese 100 g
A vegetarian, delicious and seasonal recipe.
Fry the onion with a little of olive oil and butter until it becomes golden. Now add the finely chopped radicchio and let it soften. Add the rice and let it toast for 2 minutes. Pour the red wine and let it evaporate, then cook the rice for 20 minutes, gradually adding the broth that you had heated in a separate pot, stirring constantly. When the rice is almost ready add the grated Gran Moravia and the remaining butter. Add another ladle of broth, stir well and serve the dish garnished with a few leaves of radicchio and a few drops of balsamic vinegar.