Risotto with red radicchio, here is a slightly different recipe than usual, which plans to enrich the dish with almonds and apples. With this red radicchio risotto you can sutpire your guests for lunch or dinner. Prefer the round red radicchio. If you don't have red onion available, you can use common onion or shallot. For you all the instructions to prepare an excellent risotto with red radicchio with almonds and apples.
Ingredients for people 2
180 gr of risotto rice
¼ of round red radicchio
¼ of medium red onion
1 liter of vegetable broth
1 small apple
10-15 shelled almonds
1 pinch of ginger
3 tablespoons of extra virgin olive oil
Salt and pepper
Preparation
To start cooking red radicchio risotto you will need to prepare a liter of vegetable broth according to your habits. It may be useful, for example, to combine a few pieces of celery, leek, parsley and carrot in the preparation, however proceed according to your tastes and bring the broth to a boil so that it is ready when you have to start cooking the rice.
Clean and wash the red radicchio. Slice it into thin strips. Peel the red onion and divide it into four parts. To prepare the red radicchio risotto for two people, you just need a quarter of an onion.
Rinse it quickly with cold water to keep your eyes from watering as you slice it (here our method for peel and slice the onion without crying). Pour two tablespoons of extra virgin olive oil in a large non-stick pan or in the pot you usually use to make risotto.
Heat the oil and add the onion. Lightly brown it, stirring with a wooden spoon. Pour the risotto and toast it over high heat for about three seconds, always mixing well so that it does not stick to the bottom of the pan. Then also add the sliced ​​red radicchio.
Mix well and start pouring part of the broth with the rice. Expect about 20 minutes of cooking in total. Peel the apple, slice it into cubes and add it after about 5 minutes of cooking, together with more broth. Wait for the risotto to arrive halfway through cooking if you want the apple to remain more crunchy.
Do not forget to flavor the risotto with powdered ginger, black pepper (even better if freshly ground) and salt (preferably whole sea salt or pink Himalayan salt). Keep an eye on the cooking of the risotto and stir from time to time, adding a little more vegetable broth when needed.
Separately, chop a handful of almonds and toast a few whole almonds in a pan. When the risotto is ready, stir in extra virgin olive oil and enrich it with chopped almonds. Serve the red radicchio risotto on plates garnished with some whole almonds (toasted, or not, to taste).
Bon appetit!
(Texts and photos)
Read also:
Pumpkin and mushroom risotto
Rice cake with turmeric and basil
Red chicory and red fennel and fennel salad
