Risotto with radicchio and provolone, a dish with strong flavours that whets the appetite. If cooked properly, definitely changes the face of a lunch or dinner. A good risotto, in fact, is like a work of art, it is something that is remembered, which requires attention and care in preparation, a preparation that often divides most: there are those who usually toast the rice and those who do not. , who lets it cook without ever stirring it and who, like me, lovingly looks after it for all the time it is on the fire, mixing it carefully from the moment it touches the pan until the moment the fire is extinguished.
The toppings for risotto are varied, they can be bizarre, with edible fruits and flowers, or more classic with meats, fish, cheeses or vegetables. Among the vegetables, radicchio is often used, a very versatile vegetable that is eaten fresh in salads but – depending on the variety – it is also excellent cooked, like the Treviso radicchio which is often eaten grilled or cooked on the plate. In addition to being a side dish, radicchio (especially the variety of Chioggia, with its typical “ball” shape) is ideal as condiments in first courses, in the risotto that I propose today, for example, which sees it as the protagonist alongside the smoked provolone. This first course has a strong, decisive flavour,
CARNAROLI RICE (medium-grained rice) 400 gr
RADICCHIO one head • 37 kcal
SMOKED provolone, 200 gr • 21 kcal
1/2 glass white wine • 21 kcal
1 shallot (or 1/2 onion) • 29 kcal
EXTRA VIRGIN OLIVE OIL TO taste • 901 kcal
SEA SALT as needed • 286 kcal
The calories refer to 100 grams of product
How to make risotto with radicchio and provolone
To prepare the risotto with radicchio and provolone, only three ingredients are enough to make it a dish of sure success: carnaroli rice, the ideal variety for risotto, the round radicchio di Chioggia and provola – strictly in its smoked variant.
First of all, peel and wash the radicchio, dry it lightly with a vegetable centrifuge or a cloth and cut it into thin strips;
cut the smoked provola cheese into cubes or, even better, equip yourself with a grater with large holes and grate it to obtain curls, thus prepared it will be easier to add it to the rice and it will facilitate its dissolution during cooking.
In a saucepan for risotto, prepare a sauté with three tablespoons of extra virgin olive oil and the shallot (or onion depending on your taste) finely chopped.
Add the radicchio cut into strips, salt it lightly and cook for a few minutes adding a little hot water or vegetable broth (the latter will also serve you to cook the risotto, it is simply prepared by cooking a carrot, an onion in salted water. and a piece of celery for about 20/30 minutes).
When the radicchio is well wilted you can add the rice, toast it over a high heat for a couple of minutes, turning it continuously
after this, blend with the wine which, while stirring, will evaporate.
After another couple of minutes you can add a couple of ladles of vegetable broth, lower the heat and simmer. I usually turn the risotto for almost the entire duration of cooking, adding ladles of broth as soon as the rice begins to dry.
Three minutes from the end of cooking you can add the provolone
continuing to stir vigorously to facilitate its dissolution.
Remove from the heat and serve, as you wish you can decorate with some strips of raw radicchio as shown in the photo below. Serve the risotto with radicchio and provolone immediately.