Radicchio and red onion risotto from Winter Food by Jill Norman
This risotto has an attractive deep red colour. The slightly bitter taste of the radicchio is well balanced by the sweetness of the red onion and the nutty and creamy taste of the rice.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- 2 tablespoons olive oil
- about 1.2 litres chicken or vegetable stock
- 350 g radicchio, shredded
- salt and freshly ground black pepper
- 400 g vialone rice or other risotto rice
- 90 g Parmesan, freshly grated
- 1 glass red wine
- 1 red onion, finely chopped
- 30 g butter
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