320g Carnaroli rice
640g Water with ½ Vegetable stock-cube
150g Trevisano radicchio
80g Red wine
80 g Butter
80g Asiago-type cheese
30g Chopped parsley
30g Extra virgin olive oil
30g Chopped onion
Pepper and salt to taste
Recipes realized with Chef Edoardo Spinelli in collaboration with Riseria RISO GRAZIA
Preparation
Use a pan to brown the onion with the oil
Add the radicchio and cook over high heat for 3 minutes
Simmer with the wine and season with salt and pepper
Use a saucepan to toast the rice, add the radicchio and cook by adding the water and the vegetable cube
Once cooked al dente, turn off the heat and stir in the butter and Asiago cheese
