Ingredienti per Risotto con radicchio rosso pera e stracchino
- brodo vegetale
- formaggi
- formaggio grana
- olio
- pepe nero
- pere
- radicchio rosso
- riso carnaroli
- sale
- stracchino
Preparazione della ricetta
Come preparare: Risotto con radicchio rosso pera e stracchino
La ricetta RISOTTO CON RADICCHIO ROSSO PERA E STRACCHINO è un piatto tipico dell’Italia settentrionale, particularly loved by locals and visitors alike. Its rich flavors and aromas make it a perfect dish for a chilly evening or a special occasion. Typically served as a first course, this piatto is a masterclass in simplicity and elegance, allowing the quality of the ingredients to shine.
- Bring the brodo vegetale to a simmer and keep it warm.
- In a large saucepan, heat 2 tablespoons of olio over medium heat.
- Add the riso carnaroli and cook, stirring constantly, until the kernels are coated in oil and slightly toasted.
- Add a ladle of brodo vegetale to the risotto and cook, stirring constantly, until it is absorbed. Repeat this process until the risotto is cooked al dente.
- In a separate pan, sauté the radicchio rosso with a pinch of pepe nero until it is slightly wilted.
- Stir in the stracchino and grana to combine.
- To serve, place a portion of the risotto on a plate, top with the radicchio mixture and sliced pere.
- Season with sale to taste.
Per maggiori dettagli o varianti vai alla ricetta completa.
