Risotto with Amarone and Radicchio
Risotto with Amarone and Radicchio During my last visit to the Veneto region in Italy, which is reknowned for it's rice, my students and I made a version of
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Cooking tools:
- Pot
- Saucepan
- Ladle
- Wooden spoon
- Measuring cup
- Stove
- Cutting board
- Chef's knife
- Mixing bowl
- Grater
- Spoon
- Measuring spoon
- Serving bowl
- Stove burner
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 small yellow onion, diced
- 2 ½ cups homemade chicken stock
- 2 cups Amarone wine
- 2 cups Italian vialone nano, Arborio or carnaroli rice (preferabley vialone)
- 2 tablespoons unsalted butter
- Freshly grated nutmeg
- 1 cup grated Parmigiano Reggiano
- 1 small head radicchio, cut into thin strips
- Salt
- freshly ground black pepper
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