Follow Chef Salvatore's outstanding recipe from Prego's and master your own Risotto al radicchio e taleggio comfortably from your Kitchen!
Ingredients:
- Serves 4 (abundant) or 5
- 250 g. or 2 small radicchio
- 300 g. Valione Nano rice (also Carnaroli or Arborio)
- 1 small onion, chopped finely
- 1 liter hot vegetable broth
- 250 ml. white wine
- 150 g. taleggio, diced
- 1 teaspoon butter
- 1/4 cup parmigiano reggiano, grated
- extra virgin olive oil
- pepper
Directions:
- Rinse the radicchio then dry. Discard the outer leaves. Cut it in half lengthwise. Cut lengthwise again, leaving you with 4 parts. Chop coarsely. Set aside.
- Sauté the onion in a saucepan with extra virgin olive oil.
- When the onion changes color, add the rice.
- Toast the rice for about 3 minutes until well coated with oil.
- Pour the wine. Let it evaporate with medium - high fire.
- Meanwhile, in a small skillet without oil, Add about 1/3 of the hot vegetable broth on medium fire. Keep on stirring so that the rice will not burn or stick to the bottom. Never let the rice run dry.
- After 5 minutes of cooking, add the radicchio (leave a handful for garnishing).
- Keep on ladling the hot broth and stirring until you reach the desired consistency, between 15 - 19 minutes, depending on the kind of rice used.
- Add the taleggio & season with pepper (& salt if still needed). Turn off the fire. It should be very cream, almost with a little bit of excess liquid. The risotto will still cook even after you turn off the fire.
- Add the butter and parmigiano reggiano. Mix well. Let the risotto rest for a couple of minutes.
- Garnish with the toasted guanciale & radicchio on top and serve hot. I only sprinkled chopped parsley to give it color but it's not part of the recipe.
Buon Appetito!
To book at Prego's, call +971 (4) 4350201, email us on fb.media@rotana.com
For more information about Prego's promotions click here!
