Black rice with zucchini and shrimps
29.01.2019
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Risotto radicchio
Warm and aromatic dish, ideal for autumn and winter dinners. The unique taste of radicchio red blends with butter cream and is brought to perfection according to a traditional recipe.
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Instructions
Preparation
Cooking vegetable broth. Peel the onions, potatoes and carrots. Wash carrots, potatoes, celery stalks, onions and parsley. Coarse washed vegetables. Take a saucepan, put vegetables in it, pour water (about 2 liters) and put on the fire. After boiling salt. Boil for about 40 minutes. Ready vegetable broth - strain and put on a slow fire.
Peel the shallots. Cut in small pieces.
Disassemble radicchio on the leaves, wash and dry. Cut into thin strips (like cabbage).
Wash the thyme and dry it on a paper towel.
Grate Parmesan cheese on a fine grater.
Cooking
We take the pan, pour the olive oil, heat it up, add the finely chopped shallots, pass to transparency.
Add Carnaroli rice to the pan, fry for a few minutes. Begin to add vegetable broth. Stir constantly. Add vegetable broth gradually, within 10 minutes.
In the meantime, take another pan, pour olive oil, heat it up, send it to the heated radicchio oil (after leaving a little for decoration) and thyme. Fry over low heat, stir constantly, cook for 3-4 minutes.
After 10 minutes of cooking rice, send the fried radicchio to rice, mix, add the broth and continue cooking.
15 minutes after cooking, add the butter, grated Parmesan and a little broth. Again, mix well and close the lid. Let us brew a few minutes.
Serve portions, in a large deep plate. From above we decorate with the remaining radicchio and thyme.
Enjoy your meal! Buon appetito!
