Radicchio and provola risotto
Description
If you’re hosting guests for lunch and want to impress them with your cooking skills, radicchio and provola risotto is definitely the perfect first course recipe for you.
The bitterness of the radicchio and the bold flavor of the provola make this risotto unique, also characterized by its inimitable red color.
If you love strong flavors or want to experiment with new ingredients, we recommend using Arborea Smoked Provolina. A tasty alternative to try is replacing the rice with barley to create a flavorful radicchio and provola orzotto .
Ingredients
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- Rice 320 g
- Radish 230 g
- Provola Arborea 100 g
- Vegetable broth 1000 ml
- Arborea butter 15 g
- Onion 1
- Red wine 100 ml
- Extra virgin olive oil 24 ml
- Water q.b.
- Salt q.b.
Instructions
- 1 In a large pot, add the oil, knob of butter, salt, finely chopped onion, and the washed and thinly sliced radicchio. Cover with a lid and cook for a few minutes.
- 2 In a separate saucepan, heat a drizzle of oil and toast the rice. Once toasted, pour in the red wine, allowing the alcohol to evaporate completely. Add the radicchio and cook, ladling in the boiling broth and waiting for it to be absorbed before adding more. Continue cooking the rice.
- 3 Add the diced provola cheese and a knob of butter, and stir the risotto into the sauce. Serve hot and stringy.
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Arborea menus
With our menus, we bring Sardinia to the table, dish by dish.
Come and discover the most traditional recipes of our homeland, Sardinia. We’ve prepared some simple menus for every day and some more elaborate ones for special occasions.
